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Coconut shrimp

May 21, 2016

Recipe

Crunchy, baked coconut shrimp can be prepared at home in less than 30 minutes.

Serves 6

You can use smaller shrimp. Just plan for less breading and less baking time.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products 1/2 Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits 1/2 Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits 1/2 Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 75 Calories 4 g Total carbohydrate 48 mg Cholesterol 0 g Dietary fiber 2 g Monounsaturated fat Potassium 5 g Protein 2 g Saturated fat 2 shrimp Serving size 396 mg Sodium 4 g Total fat