Baked Coconut Shrimp with Sweet Chile Dipping Sauce

Baked Coconut Shrimp with Sweet Chile Dipping Sauce

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From: Diabetic Living Magazine

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

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • 12 medium fresh or frozen shrimp in shells (about 5 oz.)
  • Nonstick cooking spray
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon sea salt
  • 2 egg whites, lightly beaten
  • ½ cup unsweetened shredded coconut
  • ¼ cup panko bread crumbs
  • ¼ cup Asian sweet chili sauce, such as Taste of Thai®

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
  2. Preheat oven to 450°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.
  3. 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.
  4. 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 information

  • Serving size: 1 shrimp and 1 teaspoon sauce
  • Per serving: 53 calories; 2 g fat(2 g sat); 0 g fiber; 5 g carbohydrates; 3 g protein; 6 mcg folate; 17 mg cholesterol; 2 g sugars; 0 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 122 mg sodium; 38 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ lean protein

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