Yes! Healthy Coconut Shrimp Recipe Simply Delicious and Gluten-Free!
I love coconut and I love shrimp! So, of course I created healthy Coconut Shrimp recipe and included it in my Gulf Coast Favorites cookbook. How did I turn this classic fried shrimp recipe into a healthy easy recipe? First, my oven baked coconut shrimp recipe was the best preparation and baking reduces the fat and calories. I decided to use cornstarch instead of flour so this is also a gluten-free shrimp recipe. Egg whites were another change to keep the recipe good for you! The oven fried coconut shrimp came out fabulous with a golden crunchy coating. I admit I love coconut in every sweet dessert just like my Chocolate Italian Cream Cake from KITCHEN 101 cookbook and my secret is I use coconut flavoring to reduce the fat content. Whether sweet or savory, coconut makes my ingredient list often in my recipes!
Healthy Coconut Shrimp Must Have A Dipping Sauce
You can buy a dipping sauce to complement the oven baked coconut shrimp but I really think this Pineapple Salsa is the perfect pariing. With a bite of heat and sweet, this Pineapple Salsa goes perfectly with the healthy coconut shrimp recipe. The Pineapple salsa has bold flavors and is made with pineapple, pineapple preserves, jalapeno and cilantro. Any citrus salsa goes well with the crunchy srhimp.
Oven Baked Coconut Shrimp is My Personal Favorite
I think this easy healthy coconut shrimp recipe also makes a great appetizer and it is filling and fun! The versatility of this recipe for dinner or an appetizer makes it also one of my favorites. I have also served the shrimp on top of a salad–talk about good!
| Servings 4-6 servings |
- 1/3 cup cornstarch
- 1/2 tsp cayenne or to taste
- salt to taste
- 3 egg whites
- 1 1/4 cup flaked coconut
- 1 1/2 lb medium peeled shrimp
Ingredients
|
- Preheat oven 400°F. Coat baking sheet with nonstick cooking spray
- In shallow bowl, combine cornstarch, cayenne, and salt. In another bowl, beat egg whites until frothy, about 2 minutes. Place coconut on plate.
- Coat shrimp with cornstarch mixture, dip into egg whites, and roll in coconut. Place shrimp on prepared pan.
- Bake 15 minutes, turn shrimp, and continue baking another 5–10 minutes or until shrimp are done.
Per Serving: Calories 192, Protein (g) 20, Carbohydrate (g) 15, Fat (g) 4, Calories from Fat (%) 25, Saturated Fat (g) 4, Dietary Fiber (g) 2, Cholesterol (mg) 168, Sodium (mg) 265 Diabetic Exchanges: 1 carbohydrate | 3 lean meat
| Servings 2 cups |
- 1 1/2 cup fresh pineapple finely chopped
- 1/2 cup red onion chopped
- 2 tbsp fresh cilantro finely chopped
- 1/3 cup pineapple preserves
- 1 tbsp fresh jalapeño finely chopped
- 1 tbsp lime juice
Ingredients
|
- In bowl, combine all ingredients.
Per Serving: Calories 69, Calories from fat 0%, Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 18 g, Dietary Fiber 1 g, Sugars 15 g, Protein 0 g, Diabetic Exchanges 1 fruit
Terrific Tidbit: If you don’t want to make the pineapple salsa, pick up a fruity salsa. To save time, buy pre-cut fresh pineapple or use canned pineapple. Use nice size shrimp to cut preparation time.
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