Ingredients

The following ingredients have 4 Servings
  • 1 pound Peeled Shrimp
  • 1 cup Shredded Coconut
  • 1 cup Panko Breadcrumbs
  • 1/4 cup Cornstarch
  • 1/2 cup Light Coconut Milk
  • 1/2 cup Light Coconut Milk
  • 8 ounce can Crushed Pineapple
  • 2 Tablespoons Powdered Sugar
  • 1 teaspoon Cornstarch
  • 3 teaspoons Water

Instruction

  • Heat oven to 425F. Spray a baking sheet with olive oil spray (or line with parchment).
  • Mix the coconut, breadcrumbs, and 2 Tablespoons of cornstarch in a shallow dish. Pour the remaining cornstarch into a second dish; pour the coconut milk into a bowl.
  • Dip the shrimp into the cornstarch, then into the coconut milk. Dredge in the coconut-panko mixture. Arrange in a single layer on the prepared baking sheet; spray the tops of the shrimp with olive oil spray. Bake 10 minutes. Turn and bake another 8-10 minutes or until coconut begins to toast.
  • Combine the coconut milk, pineapple, and sugar in a small saucepan over low heat; simmer 10 minutes.
  • In a small bowl, whisk together cornstarch and water to create a slurry. Whisk the slurry into the sauce; cook 3 minutes. Remove from heat and let cool to room temperature.