- toasted unsweetened coconut shavings - 1/4 Cups
- bread crumbs - 3/4 Cups
- Wheat Flour - 1/4 Cups
- egg whites - 3 pieces
- coconut extract - 1 teaspoon
- peeled medium shrimps - 240 Grams (about 21-25 shrimp)
- fresh pineapple - 1 cup
- bundle of cilantro - 1/2 Pieces (about 1/3 cup)
- sauce Sriracha - 1/2 Teaspoon
1. Preheat the oven to 230 degrees. Place the grate over the baking tray, laid with parchment paper, set aside. Pour the flour into small dishes. In a medium bowl, whisk the egg whites into a foam. Mix the proteins with 1 teaspoon of coconut extract. Mix the toasted coconut shavings with the breadcrumbs in a shallow dish. 2. Roll the shrimp in flour, shaking off the excess. 3. Dip the shrimps into the egg whites so that they are evenly coated with the protein mass. Then roll the whole shrimp in the coconut mixture. 4. Put shrimp in breading on the grate and season abundantly with salt and pepper. 5. Bake the shrimps in the oven until the breading is golden and crispy, about 8-10 minutes. 6. Meanwhile, in the blender, chop the sliced pineapple, chopped cilantro and Sriracha sauce to a homogeneous consistency. If salsa is too thick, add a little water. Season with salt and pepper salsa. 7. Serve shrimp with pineapple salsa for dipping.
Servings: 4