May 17th 10

Hallie's Coconut Shrimp with Pineapple Sauce

My friend Hallie was talking about her coconut shrimp the other day, and it sounded so good I had to try it!  So simple, I pre-heated my oven to 425 degrees, rinsed and paper-toweled a pound of cooked shrimp, and poured on a plate some unsweetened, shredded coconut.

Next, dip the shrimp and press coconut on both sides.  Put on a cookie sheet, and bake till the coconut is crunchy and slightly browned (Note: these won’t get dark brown, and the shrimp are already cooked, so keep an eye on em- ten minutes should be plenty!)

For a quick pineapple dipping sauce, simply blend pineapple with some water, till it’s the consistency of a sauce, and enjoy cold or warmed!

Enjoy your delicious treat!

Note: I didn’t dip the shrimp in anything before I coated them, simply pressed coconut on them, and then put on the baking sheet.  You can simply use egg if you want more coconut, or a more “batter-ish” consistency.

Related posts:

1. Spicy Shrimp Stir Fry
2. Lobster, Shrimp, and Scallop Scampi
3. How to select and cut a fresh pineapple
4. Garlic Butter Steak and Shrimp
5. Prograde Pineapple Cooler

2 Responses to “Hallie's Coconut Shrimp with Pineapple Sauce”

1. Hallie says:

   May 17, 2010 at 08:13

   Wow! Mine looked nothing like that! I’ll have to try again. Glad I could offer some inspiration at least!
2. katteegem@yahoo.com says:

   May 17, 2010 at 09:23

   Hi Nedah! What do you dip the shrimp in before dipping into the coconut? Sounds yummie! Thanks Kathy