Ready in 30 minutes, these coconut shrimp appetizers will be a hit at your next party.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.

  • Preheat oven to 450 degrees F. Line a baking sheet with foil; coat foil with cooking spray. In a shallow dish, stir together flour and salt. Place egg whites In a second shallow dish. In a third shallow dish combine coconut and bread crumbs.

  • Dip shrimp in flour mixture, then in egg whites to coat. Dip in coconut mixture, turning and pressing to coat. Place on prepared baking sheet. Coat shrimp with cooking spray.

  • Bake 7 to 10 minutes or until shrimp are opaque and coating is golden. Thread the shrimp onto each of twelve small wooden skewers. Serve each shrimp skewer with 1 teaspoon of the sauce.

Nutrition Facts

53 calories; protein 3.2g 6% DV; carbohydrates 5g 2% DV; exchange other carbs 0.5; dietary fiber 0.4g 2% DV; sugars 2.3g; fat 1.8g 3% DV; saturated fat 1.5g 8% DV; cholesterol 16.5mg 6% DV; vitamin a iuIU; vitamin c 0.1mg; folate 5.9mcg 2% DV; calcium 7.4mg 1% DV; iron 0.2mg 1% DV; magnesium 4.6mg 2% DV; potassium 38.2mg 1% DV; sodium 121.9mg 5% DV.