Happy Friday! TGIF! However, you celebrate your Fridays. Every day I get to share a new recipe is a good day :). This Whole30/Paleo coconut shrimp with pineapple dipping sauce is a result of me going to Bahama Breeze years and years ago. I remember having a similar appetizer that I enjoyed very much. Not sure exactly what all goes into their recipe but this way is much better for my body, without the gluten, and being deep-fried. I had intended to post this day ago, but this week has been hectic, and with Ava starting virtual learning and tantrums about virtual learning omg, alas we have made it and this recipe is finally making it here.
I used wild-caught large shrimp purchased at Wholefoods. I love seafood specifically shrimp. I know there are a lot of people allergic to shrimp and I feel really bad for them. I also know shrimps are viewed as bottom feeders because they live at the bottom of the sea. They are widespread and abundant, whether farmed or wild-caught. They are high in several vitamins and minerals. A great source rich in protein. Eating shrimp can promte heart and brain health due to Omega-3 fatty acids, also antioxidant. Another good thing about shrimp is that they cook quickly. Best thing is that they are pretty tasty. This ambodies many if the things I love like shrimp, coconut, and pineapples. The shrimp is battered, coated with coconut flakes, lightly pan fried in olive oil, and dipped pineapple dipping sauce.
The Pineapple dipping sauce was pretty easy. Fresh diced pineapples are cooked with water, then blended with coconut aminos, dijon , mustard and to give it a little spice I used crushed red peppers. It really that simple. This will serve as a great appetizer for dinners, party, or get togethers. Hope you will make this at your next one. Don’t forget to tag me, rate, comment, and share.
| Cook Time | 6 min |
| Servings |
|
- 1 lbs large shrimp peeled and tail left on
- 1 1/2 cups blended coconut chips
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1 cup tapioca starch
- 1/2 tsp salt
- 2 whole eggs mixed with 1 bsp of water
- 1 tsp hot sauce Whole30 Compliant
- 2 cup fresh diced pineapples
- 1 1/2 cup Water
- 4 tsp coconut aminos
- 4 tsp compliant dijon mustard
- 1/4 tsp crushed red pepper
Ingredients
shrimp
dipping sauce
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- Place all the pineapples and water in a small saucepan and cook on low heat for about 30 min. Add extra water if needed. When done, place in a food processor or blender and blend until smooth. Place back in the saucepan, add mustard, crushed red pepper, and coconut aminos. Heat about 5 min, and place in a small serving bowl.
- Season cleaned shrimp with salt, garlic powder, smoked paprika, black pepper, and onion powder. Place coconut chips in a blender or food processor to break into smaller flakes. Place them on a plate. Place tapioca starch in a large resealable and add 1/2 tsp salt.
- To get the shrimp ready for pan-frying: Mix egg with water and hot sauce. Coat shrimp with egg mix, drop in the tapioca starch, and place on a cooling rack for 5 minutes. Next heat the oil on medium to high heat. Dip coated shrimp back in egg mix, then coat with coconut flakes. Fry 5-6 minutes on each side. Will need to cook in batches. Place on a clean cooling rack for 3-5 minutes. Enjoy with dipping sauce.
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