You look around the table, wondering if an appetizer is in order. You don’t want to overdo it, but you see hunger in everyone’s eyes. So what’s the wise, won’t-spoil-dinner choice? Coconut shrimp. While this homemade recipe remains light on the stomach, its pop of flavors and splash of superfoods are heavy hitters. You’ll find all the good stuff in the shrimp’s coating of coconut flakes and sacha inchi powder. Though technically a fruit, sacha inchi lends a hint of peanut along with a helping of plant-based omega-3s, vitamins and minerals. Served with a side of grilled pineapple salsa, this appetizer is never a question.
Pineapple Salsa
1 Tbsp. Superfoods by MRM Organic Sacha Inchi Powder
1/2 fresh pineapple, peeled, cored & sliced length-wise (or pre-sliced)
1 jalapeno, finely diced
1/2 red onion, diced
2 Roma tomatoes, diced
2 Tbsp. fresh cilantro, chopped
2 limes, juiced & zested
Pinch of sea salt
Coconut Shrimp
1 Tbsp. Superfoods by MRM Organic Sacha Inchi Powder
1 cup unsweetened coconut flakes, lightly blended until coarse & crumbly
10 to 12 fresh, medium-sized shrimp, peeled & deveined
1 Tbsp. coconut oil
1 egg
Directions
- Turn a grill to high heat. Once warm, char pineapple slices for 1 minute on each side. Set aside one slice of charred pineapple for plating. Dice the remaining pineapple to assemble the salsa.
- In a medium bowl, add diced pineapple, jalapeno, onion, tomatoes, cilantro, lime juice, salt and 1 tablespoon sacha inchi powder.
- In a separate bowl, add coconut flakes and remaining sacha inchi powder.
- In another bowl, beat egg.
- By holding the tail with your fingers or a fork, dip shrimp in beaten egg. Transfer to sacha inchi-coconut mixture, making sure to thoroughly coat each shrimp.
- Heat frying pan to medium-high heat and add coconut oil.
- Once hot, carefully add coated shrimp and saute 2 minutes, turning frequently to avoid burning. Reduce heat, if needed.
- Remove shrimp from pan, plate and season with more sea salt. Serve with a spoonful of salsa.