Allergy Associates of La Crosse / Recipes / Coconut Crusted Shrimp with Pineapple-Chili Sauce

Coconut Crusted Shrimp with Pineapple-Chili Sauce

Yields 6 servings


  • Zest and juice of 1 lime
  • Pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1 small clove garlic
  • 1/2 tsp. salt
  • 2 large egg whites
  • 2 large egg whites
  • 1/2 small pineapple, fresh, peeled & cored, roughly chopped
  • 1 lb. large shrimp, peeled & deveined, tails removed
  • 1 cup unsweetened shredded coconut


  1. Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven skewers and set aside.
  2. In a shallow bowl, combine the coconut, lime zest, salt, and black pepper. Mix well.
  3. Brush the shrimp with egg whites, press into the coconut mixture until completely coated, and then place on the prepared baking sheet. Repeat until all shrimp are coated.
  4. Broil for 3-4 minutes, flip skewers and broil an additional 3-4 minutes. Shrimp should be golden brown and cooked through.
  5. While broiling the shrimp, blend the cilantro, red pepper flakes, garlic, pineapple, and lime juice in a blender until smooth. Serve with the shrimp.

Nutrition per serving: 190 calories, 16 g carbohydrates, 95 mg cholesterol, 10 g fat, 3 g fiber, 13 g protein, 650 mg sodium, 8 g sugar.

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