One of my favorite appetizers is coconut shrimp. But I rarely order it, in fact it is only on a very special occasion, like my birthday, do I get it.
That was until I found a healthier, lower calorie and fat version.
YAHOO! Happy dance!
Here is the “skinny” on the calories and fat:
Fried, restaurant version 1,176 calories and 33.2 grams of fat per serving. (What?)
Baked version, 178 calories, 3.6 grams of fat. (Yeah, baby!)
Now usually when a recipe is lower fat or even reduced fat, it doesn’t taste as good.
Well, this is not the case. This recipe of Baked Coconut Shrimp is still incredibly tasty and just as irresistible, but now you don’t have to resist!
Enjoy, indulge and be happy!
PS: The first time I made this, I immediately had two servings all by myself! They are that good and there was no shame, no shame at all.
This recipe of Baked Coconut Shrimp is still incredibly tasty and just as irresistible, but now you don’t have to resist! With 178 calories, 3.6 grams of fat.
- ¼ cup unsweetened coconut flakes
- ¾ cup whole-wheat panko breadcrumbs
- ¼ cup whole-wheat flour
- 3 egg whites
- 1 teaspoon coconut extract
- 8 ounces large shrimp, peeled and deveined
- Salt and pepper to taste
- 8 ounce can unsweetened crushed pineapple crushed in juice
- 1 teaspoon chili garlic sauce, find this in the Oriental section at your grocery store
Baked Coconut Shrimp:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the coconut on the baking sheet and bake about 7 minutes or until a pale golden brown. Stir occasionally during the baking. Remove from oven and completely cool.
In a small mixing bowl combine 3 tablespoons of the toasted coconut with panko crumbs.
Increase the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set aside.
Place the flour on a plate or in a shallow dish.
In a medium bowl whisk the eggs whites and coconut extract until it is extremely foamy but not holding stiff peaks.
Dredge the shrimp in the flour, completely covering, shaking off all extra. Add the shrimp to the egg whites and toss to coat completely. Add the shrimp a few at a time to the panko crumbs, make sure each shrimp is completely covered and coated.
Place the breaded shrimp on the wire racks and season
Place in the oven and bake until golden, crispy and cooked all the way through, about 8 minutes.
After they are done baking sprinkle remaining toasted coconut over the shrimp. Serve with pineapple puree.
In a blender, puree the pineapple with the juice and the chili sauce until smooth. Season with salt and pepper to taste.
Kids review: Everyone except for Madden, 6 years, loved this. But Madden won’t even try anything with shrimp. My girls, Jordan, 8 years and Jersey, 5 years loved the sauce, whereas Aiden, 10 years thought it was spicy. Over all a win!
Adapted from Rocco Dispirito