Baked Coconut Shrimp With Spicy Apricot Dipping Sauce (110 calories)

Coconut Shrimp

1/4 cup unsweetened large coconut flakes
3/4 cup panko breadcrumbs (look for Ian's All-Natural Whole-Wheat)
3 egg whites
1-2 tsp coconut extract
8 oz large shrimp, peeled and deveined
Sea salt and pepper


Dipping Sauce

1/2 cup apricot preserves (sugar free)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes




Serve with a few florets of steamed broccoli.

Preheat oven to 350°F. Spread coconut over baking sheet lined with parchment paper and bake 7 minutes until golden. Place 3 tablespoons coconut into food processor; pulse until finely chopped, then in a small bowl, combine it with panko. Raise oven to 450°F; place wire rack on baking sheet and set aside. Place flour in shallow dish, and in medium bowl, whip egg whites until extremely foamy. Whisk in coconut extract. Dredge shrimp in flour then dip in egg white, then in crumb mixture to coat completely. Place shrimp on rack. Season generously with salt and pepper. Bake until golden about 8 minutes. Top with remaining coconut. Whisk all ingredients together and serve on the side.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user DEANNIE1966.