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Baked Coconut Shrimp

0 Ratings

22 Comments

Prep 10 min
Total 26 min
Servings 24

Baked coconut shrimp with a spicy pineapple dipping sauce. Healthy, easy, delicious. MORE+ LESS-

By Girl Who Ate Everything

March 8, 2017

Ingredients

tablespoon lime juice

teaspoons finely chopped fresh jalapeno pepper

1/2

cup pineapple preserves

pound uncooked large shrimp peeled and deveined

egg whites

tablespoons cornstarch

cups sweetened flaked coconut

Steps

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1

Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
2

Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3

In a small bowl beat egg whites with a hand mixer until soft peaks form.
4

Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
5

Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown. Serve with pineapple dipping sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 70
Calories from Fat: 25

% Daily Value

Total Fat: 2 1/2g; 4%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 25mg; 9%
Sodium: 40mg; 2%
Potassium: 70mg; 2%
Total Carbohydrate: 9g; 3%
Dietary Fiber 0g 0% Sugars 6g
Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

You’ve got your sweater on and your heat cranked up. It’s freezing outside and all you can think about is the warmth of spring that’s months away. The thought of venturing outside makes you want to crawl in a hole…a very warm hole. This Baked Coconut Shrimp with Pineapple Dipping Sauce recipe will make you feel like you are on an island somewhere, lying in the warm sun, snuggling your toes in the hot sand. Although these coconut shrimp can be enjoyed as an appetizer, I often turn it into a meal by adding a simple green salad. Don’t feel too guilty eating these as your main course; they’re baked and a much healthier alternative to the fried version. As I was baking these in the oven, the sweet smell of coconut filled my house and I couldn’t help but be reminded of a tradition my roommates and I had back in college. Every year when the first snowflakes would fall, we would blast the heater, light a coconut candle, and watch the movie The Endless Summer to commemorate the beginning of winter. We were warm-weather girls at heart, and it helped us remember that sunbathing days at the pool would be back…someday. Turn your house into a tropical paradise by making these coconut shrimp! Not a fan of pineapple? A yummy variation to the pineapple dipping sauce is a spicy orange marmalade. Just mix orange marmalade with mustard and horseradish to taste.