Coconut shrimp
Nutrition Facts
Serving Size 2 shrimp
Calories 75
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 2 g | |
| Total fat | 4 g | |
| Sodium | 396 mg | |
| Cholesterol | 48 mg | |
| Dietary fiber | 0 g | |
| Protein | 5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Crunchy, baked coconut shrimp can be prepared at home in less than 30 minutes.
Ingredients
(Serves 6)- 1/4 cup sweetened coconut
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 cup coconut milk
- 12 large shrimp, peeled and deveined
Directions
Heat the oven to 375 F. Lightly coat a baking sheet with cooking spray.
Place the coconut, panko and salt in a food processor and process until the mixture is an even consistency. Place the panko mixture in a small bowl. Place the coconut milk in another small bowl. Dip each shrimp in the coconut milk and then in the panko mixture, and place on the baking sheet. Lightly coat the top of the shrimp with cooking spray. Bake until golden brown, about 10 to 15 minutes.