Combine undrained crushed pineapple, coconut cream, sour cream, pineapple juice, agave nectar, and lime juice in a medium saucepan. Cook over medium heat for 8 to 10 minutes or until slightly thickened, stirring frequently. remove from heat; set coconut sauce aside.
Did we say air-fried? We sure did! Crispy bacon-wrapped shrimp are really just the vehicle for the coconut pineapple dip.
Servings and Ingredients
|⅓ c. Hy-Vee canned crushed pineapple, undrained|
|¼ c. Canned unsweetened coconut cream|
|¼ c. Hy-Vee sour cream|
|2 tbsp. Hy-Vee no sugar added 100% pineapple juice|
|2 tbsp. Full Circle Market organic light-colored agave nectar|
|2 tbsp. Fresh lime juice|
|1 package(s) (16-oz.) Hy-Vee Fish Market raw shrimp, shell-on, EZ peel & deveined (16-20 count), thawed|
|2 tbsp. Old Bay seasoning|
|2 tbsp. Gustare Vita olive oil|
|1 tbsp. Fresh lemon juice|
|10 slice(s) Hy-Vee center cut bacon, halved crosswise|
|2 tbsp. Culinary Tours bourbon barrel aged Vermont maple syrup|
|Italian parsley, for garnish|
Things To Grab
- Medium saucepan
- Paper towels
- Wooden toothpicks
- Serving platter
Meanwhile, peel shrimp, leaving tails attached. Pat dry with paper towels and set aside.
Stir together Old Bay seasoning, olive oil, and lemon juice in a large bowl. Add shrimp with 1 piece bacon; secure with a wooden toothpick. Place wrapped shrimp in a rimmed baking pan and brush with maple syrup.
Meanwhile, preheat air fryer to 400 degrees, according to manufacturer's directions. Working in batches, place wrapped shrimp in a single layer in basket. Air-fry for 6 to 8 minutes or until shrimp reach 145 degrees, turning halfway through.
To serve, remove toothpicks from shrimp. Transfer to a platter; garnish with parsley, if desired. Serve with coconut sauce for dipping.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 95mg
- Sodium: 950mg
- Total Carbohydrates: 20g
- Protein: 13g