Baked Coconut Shrimp with Pineapple Puree
Baked Coconut Shrimp with Pineapple Puree is a sweet and rich combination that can serve as an appetizer, late night snack, or part of a full meal. It is a very special way to serve up shrimp that everyone loves. It is a quick and easy dish to make that is awfully pretty when you see it on a dish. You can pile the shrimp on a plate and pour some of the sauce on top and serve the rest in small dishes set around the main plate. Or, serve the shrimp without any sauce on top. It is very pretty without any sauce on it, as well.
This dish is easy enough that young people aspiring to learn how to cook can attempt it without too much help. It simply requires that all of the ingredients for all of the steps—drenching, dipping, coating—are properly lined up so you don’t miss anything. One step not mentioned is to pat dry the shrimp before you begin. Careful preparation will lead to success. As well, for this recipe, turn the oven on before you begin any preparation. You want to be sure the oven is fully heated and ready so that the shrimp cooks up crisp and brown.
The recipe calls for a brand name of bread crumbs, panko, which are particularly good for deep frying. If you cannot find them, simply make sure that your breadcrumbs are very well crushed. The whole wheat simply adds to the coating capacity and ensures the absorption of moisture from the shrimp. So try this recipe the next time you want some shrimp. It’s quick, it’s easy, and served with brown rice and some greens is entirely delicious.
Find out how to make this recipe and many others at the website, A Dash of Sanity, by following the link below.
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