Baked Coconut Shrimp with Dipping Sauce

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  • Number of Servings: 4
Ingredients
24 Raw large shrim in shell1/2 cup of apricot preserves1/2 cup fat free mayo2 Tbs horseradish1 1/2 cup shredded unsweetened coconut1/4 cup cornstarch1 Tbs Splenda1/2 tsp salt3 egg whitesPam Cooking Spray
Directions
Peel and devine shrimp, leaving tails attached. Rinse in cold water andpat dry with paper towels. Set aside. Preheat oven to 400. Coat a large baking sheet with Pam. Combine the coconut, Splenda, and saltin a large shallow dish. Place the egg whtes in a small shallow bowl. Grasping the tail dip each shrimp into the egg whites, then firmly doat with the coconut mixture. Arrange shrimp in a single layer on a prepared baking sheet. Bake about 10minutes (turning once) or until shrim are opaque and coconut is golden. Serve warm with dipping sauce. Dipping Sauce: combine apriot preserves, fat free mayo and horseradish in a small baowl and blend well. Chill.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFSOPHIE.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 313.4
  • Total Fat: 10.2 g
  • Cholesterol: 67.5 mg
  • Sodium: 741.2 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 11.0 g

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