Tag Archives: coconut shrimp

Coo Coo for Coconut Shrimp

Posted in Fit-Food-A-Holic by

One of my most favorite cheat meals are Red Lobster’s Coconut Shrimp. I allow myself to eat these deliciously sweet, fried goodies once a year; my husband’s birthday. Well, the other day I was baking some coconut protein bars and started to intensely crave the crunchy, sweet shrimp so badly that I decided to save some of my shredded coconut and concoct a healthy version of the shrimp for dinner that evening. The end result made both my husband’s and my tummy very happy!

20121106-110912.jpg

Oven-Baked Coconut Shrimp

Ingredients

  • 20-30 Shrimp (depending on size…peeled & deveined) Leave tails
  • 1/3 Cup of corn starch or coconut flour
  • 1 tsp sea salt
  • 1/2 tsp Cayenne Pepper (ground red pepper)
  • 3 Egg Whites
  • 1 1/2 Cups of unsweetened flaked or shredded coconut (If you use sweetened coconut then omit the honey)
  • 1 tbs Honey or Agave Nectar

Directions

  • First Preheat oven to 375 degrees.
  • In a shallow dish mix cornstarch with cayenne pepper and sea salt.
  • Place egg whites and honey in a medium dish and beat for about 2 minutes.
  • Place flaked coconut in a seperate shallow dish.
  • One shrimp at a time, dredge first in cornstarch mix, then dip in egg white mix and last but not least the shredded coconut.
  • Place shrimp on a foil lined baking sheet. Make sure baking sheet is generously coatedwith cooking spray.
  • After all of the shrimp is dredged lightly spray shrimp with cooking spray OR melt some Brummel & Brown Butter and brush shrimp with it before you place in the oven.
  • Bake 20 minutes, turning shrimp at 10 minutes.
  • Serve with a baked sweet potato and your favorite veggie. Enjoy!

Homemade Pineapple Greek Yogurt Dipping Sauce

  • 1 8oz container Greek Yogurt (plain or vanilla)
  • 1 8oz can crushed pineapple (or fresh and crushed)
  • 1/2 cup of honey or agave nectar
  • 1 tbsp shredded coconut
  • 1 tsp cornstarch (optional)
  • 1 tsp cinnamon

Mix everything together, well, and place in fridge. It might be better if you blended everything together in a blender or food processor.

NOTE: Keep in mind that I literally threw this dip together with what I had on hand. This made A LOT of dipping sauce so if you don’t want to have any left over then I suggest cutting the recipe in half. Taste it as you go to see if you’d like more honey or pineapple, etc.