Baked Coconut Shrimp with Tropical Pineapple Dip

From the Lunds & Byerlys Real Food, Winter 2005 issue.
Servings 6 appetizers
Prep Time


  • 1 pound butterflied shrimp (peeled deveined, tail removed, optional)
  • 1 teaspoon sea salt
  • 1 1/2 cups flaked coconut
  • 1 cup panko Japanese-style breadcrumbs
  • 2 egg whites beaten until frothy
  • Lunds & Byerlys Meyer Lemon and Grapeseed Oil Spritzer
  • Tropical Pineapple Dip recipe below


  1. Rinse shrimp and pat dry with paper towels. Sprinkle with salt; let stand 10 minutes.
  2. In a flat dish combine coconut and bread crumbs. Dip shrimp in egg white and roll in coconut mixture. Arrange single layer in a 9x13-inch baking dish sprayed with Lunds & Byerlys Meyer Lemon and Grapeseed Oil Spritzer. Cover and refrigerate for 1 hour. Then spray shrimp with more spritzer.
  3. Bake, covered lightly with foil, in a preheated 500 F oven for 5 minutes. Remove foil; continue baking until coconut is browned and shrimp is cooked through (about 6 minutes longer). Serve with Tropical Pineapple Dip.
  4. Combine 1/2 cup crème fraîche, 1 (8-ounce) can crushed pineapple (drained), 1 tablespoon Lunds & Byerlys Island Breeze, and 1/8 to 1/4 teaspoon Lunds & Byerlys Cayenne. Cover and refrigerate for 1 hour.