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Cashew Coconut Shrimp with Pineapple Sweet Chili Dip

Coconut Shrimp that is restaurant delicious but Baked and not fried! This Coconut Shrimp is irresistibly juicy on the inside, crispy on the outside and extra delicious all over because its coated in coconut AND cashews!  Baked Coconut Shrimp is super easy to make without all the mess and calories of frying or without the cost of takeout.  It make the perfect healthy, crowd pleasing appetizer that will disappear in minutes OR serve it with rice and salad and call it dinner.  The baked coconut shrimp is fabulous all on its own but becomes exponentially better dipped in Coconut Pineapple Chili Dip!  And did I mention cashews AND coconut already?!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 1 1/2 pounds large shrimp (21/25 count) peeled, deveined, tail on, patted dry
  • 2 large egg whites
  • nonstick baking spray

Cashew Coconut Breading

  • 1 cup sweetened coconut flakes
  • 1/2 cup roasted salted cashews
  • 1/2 cup panko breadcrumbs
  • 3/4 cup flour
  • 1/2 tsp EACH garlic pwdr, salt, cumin, ground ginger
  • 1/4 teaspoon pepper

Pineapple Sweet Chili Dip

  • 1 5.3 oz. container pineapple yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 3 tablespoons Asian sweet chili sauce (like Mae Ploy)

Instructions

  • Preheat oven to 450 degrees F. Spray 2 baking racks with nonstick cooking spray and place on top of 2 foil lined baking sheets (for easy cleanup).
  • Add Pineapple Sweet Chili Dip ingredients to a medium bowl and whisk until smooth OR for extra silky Dip, add ingredients to your blender and blend until smooth. Refrigerate until ready to use.
  • Add cashews to food processor and process until the size of panko breadcrumbs. Add coconut flakes and panko and pulse a few times until evenly mixed. Add to a large bowl. Set aside. Beat the egg whites until frothy in a separate medium bowl. Add 3/4 cup flour to a large ziploc freezer bag and mix in garlic powder, salt, cumin, ground gingers and pepper.
  • Add shrimp to flour in bag and shake until evenly coated. Working one by one, add each shrimp to the egg whites, then remove, dabbing any excess off with paper towels, then coat in the Cashew Coconut mixture, pressing firmly to adhere. (they don't need to look perfect!)
  • Line shrimp on the prepared baking racks in a single layer and lightly spray with nonstick baking spray. Bake until lightly golden on the outside and opaque in the center, approximately 8 to 10 minutes. Serve with Pineapple Sweet Chili Dip.