Coconut Shrimp
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 87.8
- Total Fat: 2.6 g
- Cholesterol: 43.1 mg
- Sodium: 106.9 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.5 g
- Protein: 6.8 g
View full nutritional breakdown of Coconut Shrimp calories by ingredient
Introduction
Health & Delicious Health & DeliciousNumber of Servings: 12
Ingredients
-
butter-flavored cooking spray
1/3 c cornstarch
1/2 - 1 tsp cayenne pepper
1/4 tsp salt
1 1/2 Tbsp honey
1 Tbsp lime or lemon juice
3 egg whites
1 cup shredded coconut flakes
1 1/2 lbs large raw shrimp, peeled and de-veined, rinsed & patted dry.
Directions
1. Preheat oven to 425 degrees.
2. Spray a large baking sheet with butter flavored cooking spray
3. In a small bowl combine cornstarch, pepper & salt.
4. In a small microwave safe dish heat up honey approx. 30 to 45 seconds.
5. Add lime juice to honey & stir.
6. Slowly add in egg whites and continue to stir.
7. Place coconut in a thin layer on a pip plate or other flat dish.
8. Take each shrimp and first dip it into cornstarch mixture than in egg white mixture and finally roll in the coconut.
9. Then place on the baking sheet.
10. Lightly spray with cooking spray and bake 10 to 15 minutes or until shrimp is pink and the coconut is lightly toasted.
Number of Servings: 12
Recipe submitted by SparkPeople user KIM1209.
2. Spray a large baking sheet with butter flavored cooking spray
3. In a small bowl combine cornstarch, pepper & salt.
4. In a small microwave safe dish heat up honey approx. 30 to 45 seconds.
5. Add lime juice to honey & stir.
6. Slowly add in egg whites and continue to stir.
7. Place coconut in a thin layer on a pip plate or other flat dish.
8. Take each shrimp and first dip it into cornstarch mixture than in egg white mixture and finally roll in the coconut.
9. Then place on the baking sheet.
10. Lightly spray with cooking spray and bake 10 to 15 minutes or until shrimp is pink and the coconut is lightly toasted.
Number of Servings: 12
Recipe submitted by SparkPeople user KIM1209.