Ingredients

• 1/2 cup unsweetened shredded coconut
• 1/4 cup whole wheat flour
• 2 large egg whites
• 1 tablespoon water
• 1/2 cup panko bread crumbs
• 18 large shrimp, shelled and deveined with tail part of shell left on
• 1 tablespoon low-sodium soy sauce
• 1/8 teaspoon freshly ground black pepper
• 1/2 (8-ounce) can pineapple chunks in juice
• 1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)
• Juice of 1/2 lime

Instructions

1. Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3–5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
2. Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
3. One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
4. Place shrimp on the prepared baking sheet. Bake for 10–12 minutes or until shrimp are opaque throughout and coating is crisp.
5. Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
6. Serve coconut shrimp with dipping sauce.