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!
Coconut Shrimp with Pineapple Salsa from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites
This easy oven baked coconut shrimp recipe version will win you over! Fragrant Pineapple Salsa complements the shrimp nicely, but the shrimp may also be served alone or on a salad.
1/3 cup cornstarch
1/2 teaspoon cayenne or to taste
Salt to taste
3 egg whites
1 1/4 cups flaked coconut
1 1/2 pounds medium peeled shrimp
1. Preheat oven 400°F. Coat baking sheet with nonstick cooking spray
2. In shallow bowl, combine cornstarch, cayenne, and salt. In another bowl, beat egg whites until frothy, about 2 minutes. Place coconut on plate.
3. Coat shrimp with cornstarch mixture, dip into egg whites, and roll in coconut. Place shrimp on prepared pan.
4. Bake 15 minutes, turn shrimp, and continue baking another 5–10 minutes or until shrimp are done.
Nutritional information per serving: Calor
ies 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
Great with the healthy coconut shrimp or good with any seafood.
Makes 2 cups
1 1/2 cups finely chopped fresh pineapple
1/3 cup chopped red onion
2 tablespoons finely chopped fresh cilantro
1/3 cup pineapple preserves
1 tablespoon finely chopped fresh jalapeño
1 tablespoon lime juice
1. In bowl, combine all ingredients.
Nutritional information 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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