Coconut Coconut Shrimp Recipe


Nutrition

Cal/Serving: 168
Daily Value: 8%
Servings: 8

Fat6g9%
Saturated3g17%
Trans0g0%
Carbs20g7%
Fiber1g5%
Sugars11g0%
Protein10g19%
Cholesterol72mg24%
Sodium424mg18%
Calcium74mg7%
Magnesium22mg5%
Potassium142mg4%
Iron1mg3%
Zinc1mg5%
Vitamin A166IU3%
Vitamin C2mg3%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg3%
Niacin (B3)1mg7%
Vitamin B60mg6%
Folic Acid (B9)18µg5%
Vitamin B121µg11%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K1µg2%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
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Coconut Coconut Shrimp
Steve Legato

Crispy, sweet, coconut shrimp is the undisputed star of restaurant appetizers. All it takes is one bite to know that anything that tastes this good can't be healthy! Thus, creating a healthier version was no easy feat. In fact, I almost gave up when my first attempts weren't on par with the real (fried) thing. Then I had a revelation. I swapped out the customary egg white that most folks use to make the crumbs adhere to the shrimp for something stickier, creamier, and far more flavorful. Voilà! Coconut Coconut Shrimp — crispy and sweet as the "real" thing (served with a spicy Asian dipping sauce).

Click here to see Hearty Après Ski Snacks to Make at Home.

3.326085
Ratings92

INGREDIENTS

For the sauce :

  • 1 tablespoon natural rice vinegar
  • 3/4 teaspoon reduced-sodium soy sauce
  • 6 tablespoons no-added-sugar marmalade
  • 3 tablespoons pineapple juice
  • 1/2 teaspoon red pepper flakes

For the shrimp :

  • Cooking spray
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup panko breadcrumbs
  • 1/4 cup dry breadcrumbs
  • 1/2 cup reduced-fat buttermilk
  • 2 tablespoons light mayonnaise
  • 1/2 teaspoon coconut extract
  • 1 pound large or extra-large shrimp (about 24 per pound), peeled and deveined

DIRECTIONS

For the sauce :

Place all of the ingredients in a small measuring cup and stir. Set aside.

For the shrimp :

Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.

In a wide, shallow bowl, mix together the coconut, panko, and dry breadcrumbs. In a separate medium-sized bowl, whisk together the buttermilk, light mayonnaise, and coconut extract. Dip each shrimp into the milk mixture and then into the crumb mixture to coat.

Place the coated shrimp onto the baking sheet. Spray the shrimp well with cooking spray.* Bake for 15 minutes and then broil for 1 minute to lightly brown (watch carefully). Microwave the sauce on high power for 30-60 seconds until warm. Stir again. Serve with the shrimp.

Recipe Details

Adapted from "Eat More of What You Love" by Marlene Koch (Running Press, 2012)

Servings: 8
Cuisine: American

Notes and Substitutions:

*Note: Popping the shrimp into the freezer for 15 minutes will help hold the crumbs in place.



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