HAWAIIAN COCONUT SHRIMP WITH PINEAPPLE MANGO DIPPING SAUCE

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened flakes reduce sugar content while shredded coconut is often less expensive.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs can be more budget-friendly.

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: ketchup with chili flakes

Homemade options can be healthier and ketchup with chili flakes offers a budget alternative.

Start by preparing the pineapple mango dipping sauce.

Use 1/2 cup of frozen mango, adding half to a food processor or blender.

Add 1/2 cup of fresh pineapple, cut into pieces, to the processor.

Squeeze the juice of 2 small limes to get 2 tablespoons of lime juice, using an electric juicer if necessary.

Add 1 teaspoon of minced garlic and 1 teaspoon of minced ginger to the mixture.

Add 1/4 teaspoon of salt to the blender.

Puree the mixture until smooth, then set aside.

Chop the remaining pineapple and mango into bite-sized pieces and mix them into the pureed sauce along with the minced jalapeno and chopped mint.

Taste the sauce and add 4 tablespoons of sugar-free maple syrup for sweetness, if desired.

Set the sauce in the refrigerator to chill while preparing the shrimp.

In a bowl, beat 2 eggs and set aside.

On a sheet of parchment paper, spread out 3 tablespoons of cornstarch.

In a separate bowl, combine 1/3 cup of unsweetened coconut flakes, 1/3 cup of panko breadcrumbs, and 3/4 teaspoon of salt, mixing well.

Coat the shrimp in the cornstarch, then dip into the egg mixture, allowing excess to drip off.

Coat the shrimp in the coconut and panko mixture, pressing gently to adhere.

Place the coated shrimp on the racks of the instant pot air fryer, spraying them with nonstick spray before cooking.

Air fry the shrimp until crispy, following the manufacturer's instructions for timing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens