This recipe combines crispy, golden shrimp with a sweet and tangy pineapple sauce for a delicious tropical twist. It’s easy to make and perfect for impressing friends or enjoying a flavorful weeknight meal.
Start by heating your oven to 350°F (175°C). In one small bowl, put the cornstarch. In another, whisk together the egg whites and a splash of coconut extract until they’re just starting to get a little fluffy. Then, in a third bowl, mix the bread crumbs, shredded coconut, and a bit of sucralose.
Take each shrimp and coat it first in the cornstarch, then dip it into the egg mixture, and finally press it into the bread crumb mixture. Lay the coated shrimp out on a plate and sprinkle them with some salt and pepper. Give both sides a light spray of cooking spray before placing them on a nonstick baking sheet.
Pop the shrimp in the oven and bake for about 10 minutes, flipping them over halfway through so they cook evenly. While the shrimp are baking, blend together canned pineapple, chili garlic sauce, and a bit more sucralose until smooth. Taste and add salt and pepper as needed.
Once the shrimp are golden and crispy, serve them right away with the pineapple dipping sauce on the side. Enjoy!
- Make sure to pat the shrimp dry before coating to help the breading stick better.
- Use fresh pineapple if possible for a more vibrant and natural sauce flavor.
- Watch the shrimp closely in the oven to avoid overcooking, which can make them rubbery.
This dish combines crispy shrimp with a sweet and tangy pineapple sauce, offering a perfect balance of flavors. It’s a healthier alternative to fried shrimp since it’s baked, making it light yet satisfying. Plus, the tropical twist adds a refreshing touch that makes every bite exciting.
Serve alongside steamed jasmine rice or a crisp green salad to complement the sweetness of the sauce. For added texture, sprinkle some chopped cilantro or green onions on top. This dish also pairs well with a chilled glass of white wine or a light tropical cocktail.
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or air fryer to maintain the shrimp’s crispiness. Avoid microwaving if possible, as it can make the breading soggy.
