Remade: Coconut Shrimp

I don’t know about you, but I love coconut shrimp.  You usually see it in the appetizer section of steakhouse menus. It’s so decadent and delicious, and yes, you guessed it, fried! I’ve recreated the flavor and crunch of coconut shrimp, but reduced the calories and fat by baking it instead. They are yummy as is, or you can buy a dipping sauce or make your own.

Coconut Shrimp

Cooking spray
2 large egg whites
3/4 cup all purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup sweetened coconut flakes
1 cup panko (Japanese breadcrumbs)
24 large uncooked shrimp, peeled and deveined (leave tails on)

Preheat oven to 450ºF. Coat a large baking sheet with cooking spray. In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Mix coconut and panko in a shallow bowl. Place remaining 1/4 cup of flour in a separate shallow bowl. Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut/panko mixture and turn to coat both sides (press coconut/panko onto shrimp to make it stick). Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray. Bake until coconut/panko is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

nutrition_coconutshrimp

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