Baked Coconut Shrimp with Pineapple Sauce recipe

All Recipes Appetizers and Snacks Seafood Shrimp

Ingredients

½ cup cornstarch
3 egg whites
1 teaspoon coconut extract
1 cup panko bread crumbs
1 cup flaked unsweetened coconut
2 (1 gram) packets sucralose sweetener
16 large shrimp - peeled, deveined, and butterflied with tails on
salt and ground black pepper to taste
cooking spray
1 (8 ounce) can crushed pineapple with juice
½ teaspoon chili garlic sauce
1 (1 gram) packet sucralose sweetener
salt and ground black pepper to taste

Nutrition Info

490.2 calories
carbohydrate: 55.6 g
cholesterol: 115.9 mg
fat: 24 g
fiber: 4.7 g
protein: 21.4 g
saturatedFat: 14.9 g
servingSize: -
sodium: 516.3 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.

  3. Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate, season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.

  4. Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.

  5. Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth, season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

Recipe Yield

16 shrimp

Recipe Note

I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes just as indulgent, but without the guilt! Can be served as an entree or as an appetizer.

Do you like the recipe? Share this tasty recipe!