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

Source: Diabetic Living Magazine


Recipe Summary

30 mins
20 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

1 shrimp and 1 teaspoon sauce
53 calories; protein 3.2g; carbohydrates 5g; dietary fiber 0.4g; sugars 2.3g; fat 1.8g; saturated fat 1.5g; cholesterol 16.5mg; vitamin c 0.1mg; folate 5.9mcg; calcium 7.4mg; iron 0.2mg; magnesium 4.6mg; potassium 38.2mg; sodium 121.9mg.

1/2 lean protein