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Coconut shrimp
6
For a darker crust, sauté the coated shrimp in a medium pan with canola oil.
- Olive oil spray, 2 x two-second spray(s), divided
- Shredded coconut, sweetened, ¼ cup(s)
- Panko bread crumbs, ¼ cup(s)
- Kosher salt, ½ tsp(s)
- Coconut milk, ½ cup(s)
- Shrimp, raw, 12 large shrimp(s), peeled and deveined
Method
Preheat oven to 375°F. Lightly coat a baking sheet with cooking spray.
Place the coconut, panko and salt in a food processor and process until the mixture is an even consistency. Transfer the mixture to a small bowl. Pour coconut milk into another small bowl.
Arrange in this order: shrimp, coconut milk, panko-coconut mixture, and a baking sheet. Take a shrimp, dip it in the coconut milk, coat with the panko-coconut mixture, and place it on the baking sheet. Repeat this process with all of the shrimp. Lightly coat the top of the shrimp with cooking spray.
Bake 10-15 minutes until golden brown.
Nutrition facts per serve
Makes 6 serves
Food Groups
|
V
|
0 |
|
F
|
0 |
|
C
|
0.2 |
|
PD
|
0.1 |
|
Ft
|
1 |
|
S
|
0.2 |
Nutrition Facts
| Calories | 86 |
| Total Fat | 5.9 g |
| - Saturated Fat | 4.7 g |
| Cholesterol | 17.6 mg |
| Sodium | 289 mg |
| Total Carbohydrate | 5.7 g |
| - Dietary Fiber | 0.6 g |
| - Total Sugars | 1.6 g |
| -- Added Sugars | 0 g |
| Protein | 3 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.