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Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce
Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce
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Level:Easy
Total: 25 min
Active: 25 min
Yield:6 to 7 servings
Nutritional Analysis
Per Serving
Calories
190
Total Fat
9 grams
Saturated Fat
8 grams
Cholesterol
95 milligrams
Sodium
640 milligrams
Carbohydrates
14 grams
Dietary Fiber
3 grams
Protein
13 grams
Sugar
9 grams
Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.
seven 6-inch skewers, soaked for 30 minutes if wood or bamboo
Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.
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