Coconut Coconut Shrimp

Coconut Coconut Shrimp
Staff Writer
Coconut Coconut Shrimp

Steve Legato

Coconut Coconut Shrimp

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.

Notes

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

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

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.

Nutritional Facts

Total Fat
7g
10%
Sugar
20g
22%
Saturated Fat
4g
17%
Cholesterol
2mg
1%
Carbohydrate, by difference
32g
25%
Protein
2g
4%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
58mg
6%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
112mg
16%
Selenium, Se
6µg
11%
Sodium, Na
260mg
17%
Water
69g
3%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.