Baked Coconut Shrimp with Dipping Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Baked Coconut Shrimp with Dipping Sauce calories by ingredient
Number of Servings: 4
Ingredients
-
24 Raw large shrim in shell
1/2 cup of apricot preserves
1/2 cup fat free mayo
2 Tbs horseradish
1 1/2 cup shredded unsweetened coconut
1/4 cup cornstarch
1 Tbs Splenda
1/2 tsp salt
3 egg whites
Pam 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSOPHIE.