Baked Coconut Shrimp with Pineapple Puree

This recipe of Baked Coconut Shrimp is still incredibly tasty and just as irresistible, but now you don’t have to resist! With 178 calories, 3.6 grams of fat.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 212kcal

Author Sandra

Ingredients

1/4 cup unsweetened coconut flakes
3/4 cup whole-wheat panko breadcrumbs
1/4 cup whole-wheat flour
3 egg whites
1 teaspoon coconut extract
8 ounces large shrimp peeled and deveined
salt and pepper to taste
8 ounce can unsweetened crushed pineapple
1 teaspoon chili garlic sauce find this in the Oriental section at your grocery store

Instructions

Baked Coconut Shrimp

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the coconut on the baking sheet and bake about 7 minutes or until a pale golden brown. Stir occasionally. Remove from oven and completely cool.
In a small mixing bowl combine 3 tablespoons of the toasted coconut with panko crumbs.
Increase the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set aside.
Place the flour on a plate or in a shallow dish.
In a medium bowl whisk the eggs whites and coconut extract until it is extremely foamy but not holding stiff peaks.
Dredge the shrimp in the flour, completely covering, shaking off all extra. Add the shrimp to the egg whites and toss to coat completely. Add the shrimp a few at a time to the panko crumbs, make sure each shrimp is completely covered and coated.
Place the breaded shrimp on the wire racks and season
Place in the oven and bake until golden, crispy and cooked all the way through, about 8 minutes.
After they are done baking, sprinkle remaining toasted coconut over the shrimp. Serve with pineapple puree.

Pineapple Puree

In a blender, puree the pineapple with the juice and the chili sauce until smooth. Season with salt and pepper to taste.

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