Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.

　　

Ingredients

Makes 18

　　

Coconut Shrimp:

1/2 cup unsweetened shredded coconut

　　1/4 cup whole wheat flour

　　2 large egg whites

　　1 tablespoon water

　　1/2 cup panko bread crumbs

　　18 large shrimp, shelled and deveined with tail part of shell left on

　　1 tablespoon low-sodium soy sauce

　　1/8 teaspoon freshly ground black pepper

　　

Pineapple Herb Dipping Sauce:

1/2 (8-ounce) can pineapple chunks in juice

　　1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)

　　Juice of 1/2 lime

　　

Step 1

Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3–5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.

　　

Step 2

Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.

　　

Step 3

One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.

　　

Step 4

Place shrimp on the prepared baking sheet. Bake for 10–12 minutes or until shrimp are opaque throughout and coating is crisp.

　　

Step 5

Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.

　　

Step 6

Serve coconut shrimp with dipping sauce.

　　From Appetite for Life: The Thumbs-Up, No-Yucks Guide to Getting Your Kid to Be a Great Eater © 2013 by Stacey Antine. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.