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 caloriescarbohydrate: 55.6 gcholesterol: 115.9 mgfat: 24 gfiber: 4.7 gprotein: 21.4 gsaturatedFat: 14.9 gservingSize: -sodium: 516.3 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Baked Coconut Shrimp with Pineapple Sauce
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
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.