Coconut Shrimp with Pineapple-Chili Sauce

Ingredients

1 lb large shrimp, peeled, deveined, and without tails
1 cup unsweetened shredded coconut
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
2 large egg whites
1/4 cup fresh cilantro, chopped
1/4 tsp red pepper flakes
1 small garlic clove
1/2 small fresh pineapple, peeled, cored, and roughly chopped

Special Equipment

Seven 6-inch skewers (if using wood or bamboo, soak them in water for 30 minutes)

Instructions

Preheat & Prepare:
Preheat your broiler and set a wire rack on a baking sheet. Thread 3 shrimp onto each of the seven skewers and set aside.

Coconut Coating:
In a shallow dish, mix together the shredded coconut, lime zest, 1 teaspoon of salt, and a few grinds of black pepper. Brush each shrimp lightly with egg white, then press them firmly into the coconut mixture until they are evenly coated.

Broiling the Shrimp:
Arrange the coconut-crusted shrimp on the prepared baking sheet. Broil, flipping them halfway through, until the coconut turns crispy and golden and the shrimp are pink and opaque in the center—this should take about 3 to 4 minutes.

Pineapple-Chili Sauce:
While the shrimp are cooking, blend the cilantro, red pepper flakes, garlic, pineapple, and lime juice until smooth and vibrantly green.

Serve:
Plate the shrimp with the pineapple-chili sauce on the side for dipping.