Baked Coconut Shrimp -from Skinny in the city
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 187.7
- Total Fat: 8.9 g
- Cholesterol: 137.8 mg
- Sodium: 380.6 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.4 g
- Protein: 19.7 g
View full nutritional breakdown of Baked Coconut Shrimp -from Skinny in the city calories by ingredient
Introduction
Per serving (about 15 shrimp): 180 calories, 6 g fat, 5 g saturated fat, 18 g protein, 8 g carbohydrate, 137 mg cholesterol, 400 mg sodium, 296 mg potassium (6% daily need), 137 IU vitamin D (35% daily need)Per serving (about 15 shrimp): 180 calories, 6 g fat, 5 g saturated fat, 18 g protein, 8 g carbohydrate, 137 mg cholesterol, 400 mg sodium, 296 mg potassium (6% daily need), 137 IU vitamin D (35% daily need)
Number of Servings: 5
Ingredients
-
¾ cup light coconut milk
3 tablespoons fresh lime juice
2 tablespoons low sodium soy sauce
2 tablespoons freshly grated ginger
1 tablespoon brown sugar
1 pound of uncooked medium shrimp, peeled and de-veined (may buy fresh or frozen)
½ cup flaked coconut
¼ teaspoon cayenne pepper
Nonstick cooking spray (or foil)
Directions
Cooking instructions:
Preheat oven to 425°F.
In a shallow bowl, combine coconut milk, lime juice, soy sauce, ginger, and brown sugar. Add the shrimp to the marinade and toss to coat evenly.
Place the bowl in the refrigerator, and let the shrimp marinate for at least 30 minutes.
Prepare a large baking pan either by coating in nonstick cooking spray or by covering in foil.
Remove bowl from refrigerator. Take shrimp out of the marinade and place on baking tray. Sprinkle the flaked coconut evenly onto shrimp prior to baking. Season with the cayenne pepper.
Bake 7-8 minutes or until shrimp are pink and firm.
Number of Servings: 5
Recipe submitted by SparkPeople user AUNTIEDARLING.
Preheat oven to 425°F.
In a shallow bowl, combine coconut milk, lime juice, soy sauce, ginger, and brown sugar. Add the shrimp to the marinade and toss to coat evenly.
Place the bowl in the refrigerator, and let the shrimp marinate for at least 30 minutes.
Prepare a large baking pan either by coating in nonstick cooking spray or by covering in foil.
Remove bowl from refrigerator. Take shrimp out of the marinade and place on baking tray. Sprinkle the flaked coconut evenly onto shrimp prior to baking. Season with the cayenne pepper.
Bake 7-8 minutes or until shrimp are pink and firm.
Number of Servings: 5
Recipe submitted by SparkPeople user AUNTIEDARLING.