- Coconut Shrimp:
- 1/2 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
- Pineapple Sauce:
- 1 (8 ounce) can crushed pineapple with juice
- 1/2 teaspoon chili garlic sauce
- 1 (1 gram) packet sucralose sweetener
- salt and ground black pepper to taste
- 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.
05/18/2019
recipepes.com
baked coconut shrimp with pineapple sauce, recipe
PT15M
PT1H
5
455 calories
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