Coconut Shrimp with Pineapple Sause

August 20, 2010 § Leave a comment

I had the pleasure of having my sister cook for me last week.  She made the most amazing coconut shrimp with a pineapple dipping sauce.  She offered to share her recipe on The Week in Food, so here it goes:


Coconut Shrimp:

1 cup flour

¾ tspn Salt

1 tspn Cayenne Pepper

5 egg whites, lightly beaten

2 ½ sweetened, shredded coconut (dry)

2 lbs. large Shrimp, peeled, deveined, and butterflied

2 cups Canola Oil – for frying

Dipping Sauce:

1 cup canned pineapple

3 Scallions

¼ cup fruit preserves (like apricot, etc.)

¼ cup Cilantro leaves

2 Tbsn Lime Juice

½ Jalapeno, finely chopped

Salt to taste


Combine the flour, salt, and Cayenne pepper in a shallow bowl

In a separate bowl, lightly beat the egg whites

On a baking sheet, spread out the shredded coconut

Line the three sets of ingredients in the above order from left to right

Begin dipping the shrimp in each – first into the dry flour mixture, then into the egg whites, and finally into the coconut, pressing the coconut firmly into the shrimp

Chill the shrimp for at least an hour

In a large saucepan, heat the oil until moderately hot, but not smoking

Carefully place the shrimp into the oil in batches, and remove using mesh strainer once they are golden and slightly crispy – about 2 minutes per batch

Place on paper towels to drain excess oil

To keep warm, place in a preheated oven at 200 degrees Fahrenheit

To make the dipping sauce, combine the ingredients in a food processor and transfer to a saucepan and heat (this allows the jalapeno to cook throughout the sauce so that one single bite is not too spicy)

Cool and serve alongside the shrimp.


Pineapple Coconut Rice

August 1, 2010 § Leave a comment

I love the flavor of brown rice, but my husband only like white rice.  This problem leads me to play around with white rice to try to make it more flavorful.  I love this combination of coconut milk, pineapple, and white rice.  It goes well with anything with teriyaki or soy sauce.  It is also great for breakfast, when it has been heated up with some vanilla soy milk, cinnamon, and little bit of raw sugar.


  • 1 can of Trader Joe’s Light Coconut Milk
  • 1 can of crushed pineapple (with the unsweetened pineapple juice in the can)
  • 4 cups Jasmine rice
  • 2 cups water


1.  In a rice cooker, add the coconut milk, crushed pineapple, unsweetened pineapple juice (from the can of crushed pineapple), and water.   Next, add the rice.  Stir everything together and set the rice cooker to “cook”.  Stir every 10 minutes while the rice is cooking.

The rice cooker does all of the work.  Can this be any simpler?

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