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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of COCONUT SHRIMP calories by ingredient
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Number of Servings: 6


    13 oz fat free milk
    1 oz coconut flavored SF syrup (Davinci)
    1 pound fresh uncooked shrimp
    3/4 cup all purpose flour
    4 egg whites
    3/4 cup Japanese Panko bread crumbs
    3/4 cup dried SF coconut toasted
    1/3 cup SF apricot jam
    1 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.

TAGS:  Fish |

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Member Ratings For This Recipe

  • 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

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