Baked Coconut Shrimp with Pineapple Sauce recipe

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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.

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