Coconut-Breaded Shrimp with Spicy Pineapple Sauce (Whole30)

Ingredients:

• 450 g large shrimp, peeled, deveined, tails removed
• 1 cup coconut flakes
• Zest and juice of 1 lime
• Protein of 2 large eggs
• 1/4 cup chopped fresh cilantro
• 1/4 tsp red pepper flakes
• 1 small clove of garlic
• Half a small pineapple, peeled, cored and coarsely chopped
• Special equipment: 7 wooden or bamboo skewers, 15 cm each, soaked in water for 30 minutes

Preparation:

1. Preheat the oven to broil. Place a rack on a baking sheet. Thread 3 shrimp onto each of the seven skewers.
2. In a shallow bowl, combine the coconut flakes, lime zest, 1 teaspoon salt, and a pinch of ground black pepper. Brush the shrimp with egg whites, then press them into the coconut mixture to coat completely. Transfer to the prepared baking sheet and grill, turning halfway through, until the coconut flakes are golden and the shrimp are pink and opaque in the center, 3-4 minutes.
3. Meanwhile, combine the cilantro, red pepper flakes, garlic, pineapple, and lime juice in a blender and blend until smooth and bright green. Serve the sauce with the shrimp.