Coconut Shrimp with Ginger Pineapple Sauce
On February 13, 2006 in Unsorted
1/2 pound raw shrimp, peeled and deveined
3/4 cup flour
1/3 cup unsweetened shredded coconut
1 egg, beaten
garlic salt and black pepper
1/2 cup pineapple
1/4 cup ginger ale
3 tablespoons lime juice
- Preheat oven to 425 degrees.
- Season the shrimp with garlic salt and black pepper.
- Place flour, shredded coconut and beaten egg in 3 separate bowls.
- Batter the shrimp by placing them in the flour, then the egg mixture, and finally coating with the coconut.
- Bake on a greased baking sheet until golden brown, about 15 minutes.
- Meanwhile, combine pineapple, ginger ale and lime juice in a food processor until it forms a smooth sauce. Serve shrimp along with sauce.
Makes 4 servings