The crispy coconut coating on these shrimp offers the perfect crunch, while the sweet and spicy pineapple chili sauce elevates the flavor to new heights. The fresh pineapple paired with the kick from the chili gives it a refreshing tang, making this dish a satisfying and light option for any occasion.
This dish also works great as an appetizer or a light main course for those following a Whole30 or paleo diet. It’s gluten-free, dairy-free, and low-carb, making it a guilt-free choice that doesn’t skimp on flavor. You can easily adjust the spice level in the pineapple sauce to suit your taste, so it’s customizable for those who like it mild or extra hot!
Full Recipe:
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1 pound large shrimp, peeled and deveined
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1 cup unsweetened shredded coconut
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1/2 cup almond flour
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1/4 teaspoon garlic powder
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1/4 teaspoon smoked paprika
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1/2 teaspoon salt
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1 egg
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1 tablespoon olive oil (for frying)
For Pineapple Chili Sauce:
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1 cup pineapple, diced
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1/2 tablespoon fresh ginger, grated
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1 tablespoon honey
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1 tablespoon rice vinegar
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1/2 teaspoon red chili flakes
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1 tablespoon lime juice
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Pinch of salt
Directions:
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
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In a shallow bowl, combine the shredded coconut, almond flour, garlic powder, smoked paprika, and salt.
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In another bowl, beat the egg.
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Dip each shrimp into the egg, then dredge in the coconut mixture, pressing down to ensure the shrimp is fully coated.
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Heat olive oil in a large skillet over medium heat. Fry shrimp in batches, turning occasionally, until golden brown and cooked through (about 2-3 minutes per side). Remove from skillet and place on a baking sheet to keep warm.
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For the pineapple chili sauce: Combine diced pineapple, grated ginger, honey, rice vinegar, red chili flakes, lime juice, and a pinch of salt in a small saucepan over medium heat. Stir occasionally and cook for about 5 minutes, until the pineapple breaks down and the sauce thickens.
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Serve the crispy shrimp with the pineapple chili sauce drizzled over or on the side.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 345 kcal | Servings: 4 servings
History and Origin
Shrimp, as one of the most widely enjoyed seafoods, has a long and varied history that spans across different cultures and cuisines. Its versatility makes it a staple in many regions of the world, from Asia to the Americas. The coconut-crusted version of shrimp has become increasingly popular in tropical regions where coconuts are abundant, offering a crispy, flavorful coating. This method of preparation is particularly popular in countries like Thailand, the Philippines, and other Southeast Asian nations, where coconut is a key ingredient in many dishes.
The addition of pineapple and chili creates a delightful contrast between the sweet, fruity flavors of the pineapple and the spicy kick of the chili. This combination has roots in many Asian cuisines, where sweet and spicy pairings are common. In particular, this style of sauce is reminiscent of Thai sweet chili sauce, often served alongside fried foods to balance the rich flavors.
The Whole30 diet, which eliminates processed foods, grains, dairy, and sugars, aligns well with this recipe, making it a great choice for those looking for healthier alternatives without sacrificing taste. The dish also falls within the paleo diet guidelines, which emphasize whole, unprocessed foods, making it a fantastic option for health-conscious eaters.
Variations and Adaptations
While the Whole30 Coconut-Crusted Shrimp with Pineapple Chili Sauce recipe is already packed with flavor, there are numerous ways to make it your own. You can experiment with different coatings for the shrimp, such as adding spices like curry powder, cumin, or even a bit of lime zest for a zesty twist.
For those who enjoy an extra crunchy texture, you can mix in some ground almonds or other nuts with the coconut for a nutty coating. If you’re not following the Whole30 or paleo diets, you can easily replace almond flour with regular flour, and the dish will still be delicious – though it may no longer be compliant with the Whole30 guidelines.
When it comes to the pineapple chili sauce, you can adjust the sweetness or heat by varying the amount of honey or red chili flakes you use. Some variations include the addition of fresh herbs like cilantro or mint, which can add an extra layer of flavor and freshness. For a smoky twist, a bit of smoked paprika or chipotle powder can be added to the sauce.
Additionally, the shrimp can be substituted with other seafood, such as scallops or white fish, for a different take on the dish. If you prefer a vegetarian option, you could try using crispy tofu in place of shrimp, maintaining the same crispy texture with a plant-based protein.
Nutritional Information
This Whole30 Coconut-Crusted Shrimp with Pineapple Chili Sauce dish is not only bursting with flavor but also offers a healthy profile. The shrimp provides a lean source of protein, essential for muscle repair and overall health. A typical serving of shrimp contains around 20-25 grams of protein, making it an excellent choice for those looking to build muscle or maintain a balanced diet.
The coconut coating brings healthy fats to the dish, primarily in the form of medium-chain triglycerides (MCTs), which are known to provide quick energy. Coconuts are also a good source of fiber and important minerals like manganese, copper, and potassium.
The pineapple chili sauce is packed with vitamin C from the pineapple, which is essential for immune function and skin health. Pineapple also contains bromelain, an enzyme known for its anti-inflammatory properties. The addition of chili flakes offers a boost of capsaicin, which can increase metabolism and improve circulation.
However, it’s important to note that the dish is relatively high in calories due to the coconut and frying process. To reduce calories, you can bake the shrimp instead of frying them, which would also reduce the fat content.
Here’s a general breakdown of the nutritional profile per serving:
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Calories: 345 kcal
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Protein: 25g
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Fat: 24g (primarily from coconut)
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Carbohydrates: 12g (mostly from pineapple and coconut)
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Fiber: 4g
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Sugar: 8g (from pineapple and honey)
Serving Suggestions and Pairings
This Whole30 Coconut-Crusted Shrimp with Pineapple Chili Sauce is incredibly versatile when it comes to serving. It makes a stunning appetizer for dinner parties or a light, yet filling, main course. If you’re serving it as an appetizer, pair it with a refreshing cucumber salad or a light green salad with a citrus vinaigrette to complement the tropical flavors.
For a more substantial meal, consider serving it alongside cauliflower rice or a zesty quinoa salad. Both of these options provide a neutral base that balances the bold shrimp and sauce. You can also serve the shrimp over a bed of steamed or sautéed vegetables like zucchini, asparagus, or broccoli, which provide fiber and additional nutrients without overpowering the dish.
If you’re planning to enjoy the shrimp as part of a tropical meal, consider pairing it with a fruity side, such as a mango slaw or avocado slices for a creamy contrast. For a drink pairing, a crisp white wine, such as Sauvignon Blanc or a dry Riesling, would complement the sweetness of the pineapple while cutting through the richness of the coconut. If you prefer non-alcoholic beverages, a freshly made iced green tea with a hint of lime or mint would make a refreshing companion.
Tips and Tricks for Success
To achieve perfectly crispy coconut shrimp, it’s essential to coat each shrimp thoroughly in the coconut mixture and ensure that the oil is hot enough before frying. If the oil isn’t hot enough, the shrimp may become soggy instead of crispy. To test the oil, drop a small piece of coconut into the pan – if it bubbles and browns quickly, the oil is ready.
Another tip is to cook the shrimp in batches, ensuring that they don’t crowd the pan. This will allow for even cooking and prevent the shrimp from sticking together. Once fried, place the shrimp on a paper towel-lined plate to absorb any excess oil and maintain their crispness.
For a healthier version, you can skip the frying altogether and bake the shrimp at 375°F for about 12-15 minutes, or until golden and crispy. This reduces the overall fat content while still achieving a satisfying crunch.
Potential Health Benefits
The ingredients in this dish not only make it delicious but also provide several potential health benefits. Shrimp is an excellent source of lean protein and contains essential nutrients like iodine and vitamin B12, which support thyroid function and energy metabolism. The coconut provides healthy fats, which are important for brain function and hormone regulation, while also offering antimicrobial properties.
Pineapple is a great source of vitamin C, which boosts the immune system and promotes skin health. The chili flakes in the sauce can improve circulation and metabolism, making this dish a great option for those looking to enhance their overall health while enjoying a flavorful meal.
Conclusion
The Whole30 Coconut-Crusted Shrimp with Pineapple Chili Sauce is a delightful combination of crispy shrimp, sweet pineapple, and a spicy kick that is both satisfying and nourishing. Whether you’re following a specific diet or simply craving a fresh, vibrant dish, this recipe is a must-try. With its simple yet bold flavors, it’s perfect for a light dinner, an appetizer, or a tropical-themed meal with friends and family. So why not give this healthy and flavorful dish a go? Your taste buds – and your body – will thank you!