Coconut Coconut Shrimp

Coconut Coconut Shrimp
Steve Legato

Ingredients

For the sauce

  • 1 Tablespoon  natural rice vinegar
  • 3/4 Teaspoons  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 Cups  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

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.

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.

Notes

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

Nutrition

Calories per serving:

176 calories

Dietary restrictions:

Kidney Friendly

Daily value:

9%

Servings:

8
  • Fat 44g 68%
  • Carbs 155g 52%
  • Saturated 27g 137%
  • Fiber 11g 43%
  • Trans 0g
  • Sugars 90g
  • Monounsaturated 4g
  • Polyunsaturated 7g
  • Protein 107g 215%
  • Cholesterol 735mg 245%
  • Sodium 1,476mg 62%
  • Calcium 634mg 63%
  • Magnesium 235mg 59%
  • Potassium 1,827mg 52%
  • Iron 6mg 34%
  • Zinc 8mg 53%
  • Phosphorus 1,231mg 176%
  • Vitamin A 39µg 4%
  • Vitamin C 13mg 22%
  • Thiamin (B1) 0mg 24%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 61µg 15%
  • Vitamin B12 0µg 6%
  • Vitamin D 1IU 0%
  • Vitamin E 3mg 13%
  • Vitamin K 10µg 13%
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