Tuesday May 21 2013 (coconut shrimp)

Healthy Coconut shrimp

So I have been trying to cook some healthier meals. One of our newer meals that is fairly fast, very easy and SUPER yummy is healthy coconut shrimp. What makes it so healthy is that it's baked not fried and the "batter" is a light Panko breading.

Ingredients

1 bag of Jumbo shrimp precooked, shelled and deveined

(Costco carries a 2lb bag for about $15)

Panko breading

(most stores will carry this in the Asian section of their multicultural aisle)

Sweetened shredded coconut

(baking aisle)

2-3 Egg whites

The first thing you want to do is make sure the shrimp are defrosted if they were frozen as most shrimp are.

Next you will want to preheat the oven to 425 and then beat the egg whites. I like to beat mine till they have a little foam just to make sure that they are well mixed. 

Then you want to mix a cup of Panko and a cup of coconut in a bowl till they are well distributed.

Once this is done then you will want to line two cookie trays with parchment paper. Dip the shrimp first in the egg and then in the Panko coconut mixture then place on them  on the trays. 2lbs of Jumbo shrimp will take about 2.5 trays.

Here is what they look like before they are baked. You will bake them for approximately 8-12minutes or until the coconut and Panko are lightly browned.

Here they are all done. I made a piña colada dipping sauce for myself that is very similar to the one from Red Lobster. The hubby prefers the sauce from the Outback which I didn't get a picture of. Here are the recipes for those.

Piña Colada Dipping Sauce

1/4cup sour cream

1/4cup Piña Colada Mix

1/4cup drained crushed pineapple 

Outback Orange Sauce

1cup orange marmalade

3TBSP Horseradish

2TBSP Dijon Mustard

With both recipes simply mix them and chill before serving.

These are excellent appetizers or served as a meal with a side of veggies. I hope you enjoy!