I know I hit it right in the ballpark the other day with my Coconut Chicken Fingers + Mango Dipping Sauce and not only did my picky, pretty unhealthy eating house guests love it but they wished there was more. This meal right here! This meal right here! I always loved coconut shrimp. I actually prefer coconut prawns. Especially when they slice them down the middle and fry them in coconut-y unhealthy goodness. They usually pair it with some sort of spicy pineapple jelly dipping sauce that is just so finger-licking good.
These Coconut Shrimp + Pineapple Jalapeño Dipping Sauce on the other hand, although not sliced down the middle because they are much smaller than regular prawns, are much more healthy than those on any menu for take out, delivery, or sit down orders. These are a dream. The dream come true of one day biting into crispy, coconut breaded shrimp without the guilt, without the unhealthy stuff, without flour, without sugar, and definitely without crazy, greasy, frying pans full of sick vegetable oil.
Now, let's bring up jalapeño peppers... Many people are scared shitless of jalapeños. The vinegary, pickled type are not my cup of tea. Actually, let me clarify, anything pickled, anything in vinegar, or even smelling, tasting similar to pickled stuff is just a no go for me. Back to jalapeños, people are just scared of using them in cooking. They think it'll be too spicy or too much. And, don't get me wrong, I used to think that, too!
Marylex, of course, loves everything spicy, especially jalapeños, yeah even the pickled ones. To incorporate them more in my cooking, I started cutting them into tiny pieces and putting them in sauces, dips, or even my juices. This sauce was the perfect way to incorporate a hint of spicy. The tangy, sweet pineapple contrast so well with the hot, fresh jalapeño pepper in the dipping sauce. I was hesitant, believe me, but I knew it would make the flavors of the Coconut Shrimp + Pineapple Jalapeño Dipping Sauce just pop in my mouth
Anniversaries. This August 9th is 5 years with my honey. It has been wonderful, difficult, beautiful, crazy, amazing, and just plain starstruck love all these years. Ups and downs and everything in between. Family. We are family and we are blessed. This is meant to be. Us and our boy. Our boy and us. I cannot wait to celebrate everything we both have up our sleeves for each other. From kayaking to healthy afternoons/evenings out to eat to more summer movies from our list to getting the remaining furniture needed to finish up the furnishing of our new home. It is going to be epic.
Speaking of epic. This dish of Coconut Shrimp + Pineapple Jalapeño Dipping Sauce is the meaning of EPIC.
Coconut Shrimp + Pineapple Jalapeño Dipping Sauce
Perfectly spicy yet refreshing for the summer weather, these Coconut Shrimp + Pineapple Jalapeño Dipping Sauce come through like no other.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Preheat oven to 350° F.
Microwave pineapple for 45 seconds.
Chop jalapeño pepper and remove seeds.
In a food processor, add pineapple, jalapeño, mayo, honey and salt. Pulse until smooth. Pour into a jar. Seal and refrigerate.
Beat egg in a small bowl. Set aside.
Devein and remove tail from shrimp.
Mix breadcrumb ingredients in a bowl.
Spray coconut oil on a baking sheet.
Dip shrimp in egg and then breadcrumbs. Place each shrimp on your baking sheet. Bake for 15 minutes or until browned.
Serve with pineapple jalapeño dipping sauce.