This is healthy alternative for the ever-popular fried version. You will not miss the “fried factor” when you taste how delicious the spicy pineapple dipping sauce is drizzled over these little buggers. Also, there are extra layers of flavor added in with the addition of spiced rum and a touch of cinnamon.
Ingredients:
1 lb {16-20 size} shrimp
1 cup shredded coconut
1 cup chopped pecans
1 Tablespoon Spiced Rum {optional}
1/2 teaspoon cinnamon
1 cup flour {I used almond flour to make mine gluten-free}
2 eggs
Salt & Pepper to taste
Combine coconut, pecans, cinnamon and spiced rum.
Fill two smaller bowls: one with eggs, one with seasoned flour.
Dredge cleaned shrimp in flour, then eggs, and then coconut mixture. Then, place on baking sheet.
Bake in 350 degree oven until golden brown.
Directions:
Preheat oven to 350 degrees and spray a large baking pan with non-stick spray.
Peel and devein shrimp. Season with salt and pepper.
In a large bowl combine coconut, pecans, cinnamon and rum and mix well. In two smaller bowls, fill one with the flour seasoned with salt and pepper, in the other the eggs, whisked.
Take each shrimp and dredge with flour on one side, dip same side in eggs, then dredge in the coconut-pecan mixture coating the dipped side well and place on a baking sheet, coconut side up. Repeat until all shrimp are coated.
Bake for about 10-15 minutes or until the coconut mixture is golden brown. Serve with spicy pineapple dipping sauce.
Pineapple Dipping Sauce:
1 cup pineapple pico de gallo {from your grocery store’s produce section, or you could use a small can of crushed pineapple, juice drained with little chopped cilantro}
2 teaspoons prepared horseradish sauce {if you do not like spicy food, use just 1 teaspoon horseradish}
Directions:
Combine both ingredients in a food processor {I used my magic bullet} and blend well.
I also served these with a second sauce made with peach preserves and horseradish sauce {as shown in the picture.} Both were good.
Pork & Periwinkle 