COCONUT SHRIMP
- Number of Servings: 6
Ingredients
13 oz fat free milk1 oz coconut flavored SF syrup (Davinci)1 pound fresh uncooked shrimp3/4 cup all purpose flour4 egg whites3/4 cup Japanese Panko bread crumbs3/4 cup dried SF coconut toasted1/3 cup SF apricot jam1 teaspoon spicy brown mustard
Preheat oven to 400 degrees.....
yep...these babies are baked....and really good.
Mix fat free milk and coconut syrup to make coconut milk. Place 2 Tablespoons in a small bowl, cover and chill. Peel and devein the shrimp leaving the tail on, I also like to butterfly the shrimp (using a sharp knife, cut down the back of the shrimp but not all the way thru to open slightly). Add shrimp to bag with coconut milk and refrigerate for one hour.
Place flour in a shallow bowl. In another bowl combine bread crumbs and coconut. Drain and discard the marinade. Dip shrimp in the flour, then the egg whites then roll in crumb mixture.
Place on a silpat on a baking sheet, or spray baking sheet with non stick spray. Bake at 400 degrees for 7-9 minutes on each side or until lightly browned. Meanwhile, for the dipping sauce, add preserves and mustard to reserved coconut milk. Serve with shrimp.
Number of Servings: 6
Recipe submitted by SparkPeople user NIK1112.
yep...these babies are baked....and really good.
Mix fat free milk and coconut syrup to make coconut milk. Place 2 Tablespoons in a small bowl, cover and chill. Peel and devein the shrimp leaving the tail on, I also like to butterfly the shrimp (using a sharp knife, cut down the back of the shrimp but not all the way thru to open slightly). Add shrimp to bag with coconut milk and refrigerate for one hour.
Place flour in a shallow bowl. In another bowl combine bread crumbs and coconut. Drain and discard the marinade. Dip shrimp in the flour, then the egg whites then roll in crumb mixture.
Place on a silpat on a baking sheet, or spray baking sheet with non stick spray. Bake at 400 degrees for 7-9 minutes on each side or until lightly browned. Meanwhile, for the dipping sauce, add preserves and mustard to reserved coconut milk. Serve with shrimp.
Number of Servings: 6
Recipe submitted by SparkPeople user NIK1112.
Nutritional Info Amount Per Serving
- Calories: 221.0
- Total Fat: 4.5 g
- Cholesterol: 39.6 mg
- Sodium: 362.0 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 1.6 g
- Protein: 13.6 g
Member Reviews
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SHERRIE59
This is not how coconut milk is made. Coconut milk is the milk extract from the meat of a dried coconut which has been grated or shredded and the liquid for the meat is extracted. Now that is coconut milk...the real deal!!! You can also purchase coconut milk in tins, frozen or in powdered sachets - 2/17/10