coconut shrimp w pineapple jalapeno sauce

Recipe bygirlwhoateeverything

PRINTSAVE

Prep Time:10 minutes

Total Time:26 minutes

Servings:24 shrimp

(2)

4

twitterfacebookemailshare

You may also like

• Seafood Sushi Wraps
  

  (1)
• Crescent Puff S'mores
  

  (0)
• Healthy Mushroom Salsa
  

  (0)
• Slow Cooker Christmas Jamb...
  

  (4)
• Crab-filled Crescent Snacks
  

  (1)
• Hot and Peppery Cocktail S...
  

  (2)
• Tomato and Mushroom Focaccia
  

  (5)
• Chicken Louis Sandwiches
  

  (0)
• Chile-Lime Shrimp with Cre...
  

  (5)
• Mini Cheddar Popovers
  

  (0)
• Pizza Margherita
  

  (2)
• Chunky Apple Cake
  

  (1)

Ingredients

• 1 Tablespoon lime juice
• 2 teaspoons finely chopped fresh jalapeno pepper
• 1/2 cup pineapple preserves
• 1 pound uncooked large shrimp peeled and deveined
• 2 egg whites
• 2 Tablespoons cornstarch
• 2 cups sweetened flaked coconut

Directions

1. 1Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
2. 2Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3. 3In a small bowl beat egg whites with a hand mixer until soft peaks form.
4. 4Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
5. 5Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
6. 6Serve with pineapple dipping sauce.

Coconut Lime Popsicles

Coconut Lime Popsicles adapted from Tish Boyle

Printer Friendly Version

• 3/4 cup granulated sugar
• 1/2 cup water
• 1/2 cup coconut milk
• 1/2 cup cream of coconut
• 1/2 cup milk (whole or lowfat)
• grated zest of one lime
• 1/3 cup freshly squeezed lime juice
• 1/4 cup shredded coconut

Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from heat and set aside to cool. (I cooled mine in a bowl set in a water bath to speed up the process. The simple syrup (sugar and water) can be made ahead of time, though.)

Combine the remaining ingredients with the simple syrup in a blender and process until well blended and smooth. Pour into popsicle molds and freeze for at least 4-6 hours, or until firm.

Makes 3 cups of liquid or 8-10 pops

Banana Pudding Pie

Banana Pudding Pie adapted fromSouthern Living

• Vanilla Wafer Crust (recipe below)
• Vanilla Pudding (recipe below)
• Whipped Cream (recipe below)
• 3-4 medium bananas, cut into slices
• 20 vanilla wafers plus more for decoration (see note)

Vanilla Wafer Crust:

• 2 1/2 cups (about 30) crushed vanilla wafers
• 1/2 cup butter, melted

Vanilla Pudding:

• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 large eggs
• 4 egg yolks
• 2 cups milk
• 2 teaspoons vanilla extract

Whipped Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp. vanilla

For the crust:
In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool. (Can be made up to a day in advance.)
Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter!
Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.
The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream
Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.
NOTE: It's best to prepare the pudding in advance to allow it to chill properly. If you prefer this pie be topped with a meringue then there's no need to refrigerate the filling. See the original recipe here.
Also I used an entire box of vanilla wafers for the pie. If you want to decorate with additional wafers then get a second box to be on the safe side.