Baked Coconut Shrimp with Pineapple Cilantro Dip

Baked Coconut Shrimp with Pineapple Cilantro Dip

adapted from Every Day with Rachael Ray August 2010

No one really knows the origins of crunchy, breaded coconut shrimp, but it is thought to have originated in the tiki bar culture, which was all the rage in the United States after World War II. This is when access to tropical produce like coconuts and pineapples became an everyday thing.

Coconut shrimp is usually deep fried but this recipe oven bakes which lightens an old favorite.

Makes 2 servings                                                        4 WW pts / serving

2 Tbsp. + 2 tsp. shredded unsweetened coconut flakes
1/4 cup + 2 Tbsp. panko
Kosher salt and freshly ground black pepper
2 Tbsp. rice flour
2 egg whites
1/2 tsp. coconut rum
6 extra large shrimp, peeled and deveined, tails left on
4 oz. fresh pineapple, cut into chunks
1/2 tsp. sambal oelek

1/8 tsp. garlic powder
2 Tbsp. cilantro leaves

1. Preheat the oven to 325F.
2. Line a baking sheet with parchment; Spread the coconut flakes on the baking sheet.
3. Bake in preheated oven for 3 minutes; Stir with a spatula.
4. Cook an additional 3 minutes or until golden brown; Transfer the coconut to a mini food processor; Finely chop the coconut; Transfer the coconut to a shallow bowl.
5. Add the panko and season with salt and pepper.
6. Place the flour in another shallow bowl.
7. Increase the oven temperature to 450°.
8. Place a rack on the baking sheet.
9. In a medium bowl, whisk the egg whites until foamy; Stir in the coconut extract.
10. Coat the shrimp in the flour, shaking off any excess.
11. Dip in the egg white mixture to coat completely.
12. Toss in the coconut-panko mixture.
13. Place on a wire rack set on a baking sheet.
14. Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
15. Meanwhile, put the pineapple, sambal, garlic powder and cilantro in the bowl of a mini food processor until coarsely chopped.
16. Season to taste with with salt and pepper.
17. Serve the shrimp with the pineapple-cilantro dip.

Enjoy!

Roasted Salmon with Mandarins and Coconut Chile Crisp

Roasted Salmon with Mandarins and Coconut Chile Crisp

adapted from Bon Appetit February 2022

In this bright and refreshing main dish, roasted salmon is paired with juicy mandarins and topped with coconut flakes and peanuts sautéed with chiles and ginger. 

Makes 3 servings                  Fish 0 WW pp / serving; Chile crisp 2 WW pp / Tbsp.

1 lb. boneless salmon fillet, skin on
Kosher salt
Cooking spray

1 1/2 Tbsp. olive oil

1 Fresno chile or jalapeno chopped
1 1/2" piece ginger, peeled, finely chopped
1/2 cup unsweetened coconut flakes
1/4 cup unsalted roasted peanuts

1/2 cup unsweetened coconut flakes

1/4 cup roasted peanuts

1 lb. mandarins, peeled, sectioned and cut into pieces

1 1/2 Tbsp. rice vinegar

Pink Himalayan sea salt or Kosher salt

1. Preheat oven to 350°. 
2. Pat salmon dry, then season with kosher salt. 
3. Coat a heated pan with cooking spray and sear the salmon skin side down until well browned, about 6 minutes.
4. Transfer the pan to oven and roast until flesh is opaque and flakes easily. about 12 minutes.
5. While the fish is roasting, cook chiles, ginger, coconut flakes, peanuts, oil and water in a small saucepan, stirring often, until coconut and peanuts are golden, about 8 minutes. 
6. Transfer coconut-chile crisp to a heatproof bowl and let cool slightly.
7. Stir vinegar into coconut-chile crisp and season with to taste with kosher salt.
8. Serve the salmon with the mandarins on the side, topped with the coconut chile crisp and pinch of Himalayan sea salt. 

Enjoy!

Spicy Shrimp Lettuce Wraps with Coconut Lime Jicama Rice

Spicy Shrimp Lettuce Wraps with Coconut Lime Jicama Rice

adapted from Inspiralized by Maffucci (2015)

This was intended to be eaten as a wrap but we preferred to eat it as a rice bowl. 

Makes 2 servings                                    1 WW Blue point

8 oz shrimp, peeled & deveined

1 tsp chili powder

1/2 tsp smoked paprika

Cooking spray

1 Tbsp minced garlic

1/2 onion, thinly sliced

1 medium jicama, chopped

2-3 Tbsp lime juice (about 1 lime)

1 Tbsp coconut flakes (unsweetened)

8-10 lettuce leaves for serving

1. Toss the shrimp with the chili powder and smoked paprika and let marinade in the refrigerator while preparing the other ingredients.
2. Put the jicama in a food processor and chop to the rice size pieces.
3. In a saute pan coated with cooking spray, cook the onion and garlic until the onion is translucent, about 3 minutes.
4. Add the riced jicama, lime juice and coconut flakes and stir to combine. Cook for about 5 more minutes until the jicama is no longer crunchy.
5. In another saute pan coated with cooking spray, cook the shrimp until opaque and pink, about 3 minutes per side depending on the side of your shrimp.
6. Assemble the wraps by placing some of the rice and shrimp into the lettuce leaves. Serve.

Enjoy!