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Coconut shrimp

2
Appetizers & Snacks
Servings
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 breadcrumbs, 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 serving
Makes 6 servings

Food Groups

V
Vegetables
0
F
Fruits
0
C
Carbohydrates
0.2
PD
Protein/Dairy
0.1
Ft
Fats
1
S
Sweets
0.2

Nutrition Facts

Calories86
Total Fat5.9 g
- Saturated Fat4.7 g
Cholesterol17.6 mg
Sodium289 mg
Total Carbohydrate5.7 g
- Dietary Fiber0.6 g
- Total Sugars1.6 g
-- Added Sugars0 g
Protein3 g

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!

Join now