Description
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.
Ingredients
- ½ 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
- 1 (8 ounce) can crushed pineapple with juice
- ½ teaspoon chili garlic sauce
- 1 (1 gram) packet sucralose sweetener
- salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4