Coconut Shrimp Doesn’t Have to Be Fried to Be Good


Coconut shrimp can be good for you, if you throw it into the oven rather then fry it in high-fat oil.

  • 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

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.

Yields 6 servings.

NUTRITIONAL INFORMATION: 75 calories, total fat 4 grams, cholesterol 48 milligrams, sodium 396 milligrams, total carbohydrates 4 grams, protein 5 grams.

DIETITIAN’S TIP: You can use smaller shrimp. Just plan for less breading and less baking time.

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