Gabriella
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Mama’s Kitchen: Baked Coconut Shrimp


baked coconut shrimp

It’s funny, as soon as I became a mom I received a mysterious free subscription to Fitness Magazine, and a year later I received a free subscription to Women’s Health. The issues just started showing up in my mailbox – I figured some mom/pregnancy site sold my info to these health magazines because they knew new moms are trying to lose weight. Whatever the case, I actually enjoyed reading the magazines. I was however a bit weary of the recipes in them. They’re fitness magazines so the recipes are healthy but I didn’t know how good they would actually taste.

In the March issue of Women’s Health there was a recipe for Baked Coconut Shrimp. I love shrimp, I love coconut but I don’t fry anything so when I saw a recipe for Baked Coconut Shrimp I had to try it! I tried it tonight and it was ridiculously easy to make and so delicious. It would be wonderful with jasmine rice but I wanted a healthier starch so I made baked sweet potato fries. I also made some teriyaki sauteed mushrooms and a kale salad with strawberries, raspberries, blueberries and pineapple. I’m definitely adding this dish to my regular rotation. I hope you enjoy it as much as I did!

Adapted from Women’s Health, Baked Coconut Shrimp

20 large shrimp, peeled and deveined
1/3 cup panko bread crumbs
1/3 cup unsweetened coconut flakes
1/8 tsp cayenne pepper
1/8 tsp chili powder
2 Tbsp flour (I used whole wheat flour)
1 egg white, beaten
2 Tbsp sweet chili sauce
2 Tbsp pineapple or mango jam or preserves (I used apricot jam)

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment and spray with olive-oil cooking spray.

2. Rinse shrimp and set aside. In a plastic ziplock bag, combine panko, coconut, cayenne pepper, and chili powder. Shake to mix, then set aside.

3. Put flour and egg in separate small dishes. In batches of five, dredge shrimp in flour, then dip into egg. Shake gently in the bag with the coconut mixture until coated.

4. Place breaded shrimp on the baking sheet and lightly coat with cooking spray, then bake for 10 minutes, or until shrimp are firm to the touch and coconut begins to brown.

5. Combine chili sauce and jam in a saucepan or microwave-safe bowl. Heat over medium-low heat for 5 minutes, or on High in the microwave for 30 seconds. Stir, then serve with shrimp.

Buon Appetito!

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