Baked Coconut Shrimp with Dipping Sauce

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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
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Number of Servings: 4


    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


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.

TAGS:  Fish | Dinner | Fish Dinner |

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