BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE
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.
Provided by staceywatts
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 516.3 mg, Sugar 1.9 g
WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE
Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 7 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
- Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
- Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.
Nutrition Facts : Calories 190, Fat 9 grams, SaturatedFat 8 grams, Cholesterol 95 milligrams, Sodium 640 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 9 grams
PINEAPPLE-COCONUT SAUCE
Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together.
Provided by josiekana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
- Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 74 calories, Carbohydrate 9.9 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.9 g, Sodium 8.6 mg, Sugar 9.6 g
COCONUT SHRIMP WITH DIPPING SAUCE (BAKED)
Coconut shrimp with dipping sauce from the March issue of Light & Tasty magazine employs a simple "oven frying" technique to rescue this dish from its oil-soaked origins. A serving of 10 shrimp with sauce has only 324 calories and 11 grams of fat. From the local paper.
Provided by Kit..ty Of Canada
Categories One Dish Meal
Time 39m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F (200 C).
- Prepare a baking sheet with nonstick cooking spray.
- In a small bowl, place 2 tbsp (30 mL) of the coconut milk; cover and refrigerate.
- In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
- Seal bag and turn to coat.
- Refrigerate for 1 hour.
- Place flour in a shallow bowl. In another bowl, lightly beat egg whites.
- In a third bowl, combine bread crumbs and coconut.
- Drain shrimp and discard marinade.
- Dip shrimp in flour and egg whites, then roll in crumb mixture.
- Place shrimp on prepared baking sheet.
- Bake for 7 to 9 minutes on each side or until lightly browned.
- Meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
- Serve with shrimp.
Nutrition Facts : Calories 320.8, Fat 6.7, SaturatedFat 3.8, Cholesterol 172.8, Sodium 371.1, Carbohydrate 32.8, Fiber 1.9, Sugar 6.2, Protein 30.5
LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE
Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!
Provided by KadesMom
Categories < 30 Mins
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
- Preheat oven to 400 degrees.
- Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
- Beat egg in separate pie plate.
- Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
- Place on lightly greased baking sheet.
- Bake 10-12 minutes or until shrimp are cooked through.
- While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.
OVEN BAKED COCONUT SHRIMP WITH PINEAPPLE SALSA
There is very little fat in this shrimp recipe and it goes great with the pineapple salsa. As always, I sub cilantro for parsley.
Provided by Lvs2Cook
Categories Tropical Fruits
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400º.
- Rinse shrimp and drain well on paper towels.
- Combine cornstarch, salt and cayenne pepper in shallow dish and stir with whisk.
- Place egg whites in medium bowl and beat with electric mixer until frothy, about 2 minutes.
- Place coconut in shallow dish.
- Coat baking sheet with nonstick cooking spray.
- Working 1 shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut pressing in gently with fingers.
- Place shrimp on prepared sheet.
- Repeat with remaining shrimp and lightly coat shrimp with cooking spray.
- Bake 20 minutes or until shrimp are done, turning after 10 minutes.
- Serve with pineapple salsa.
- Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves, jalapeno, lime juice and pepper together until well blended.
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