HEALTHY COCONUT SHRIMP RECIPES

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HEALTHY COCONUT SHRIMP RECIPE - FOOD.COM



Healthy Coconut Shrimp Recipe - Food.com image

Make and share this Healthy Coconut Shrimp recipe from Food.com.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 48-60 shrimp, 12 serving(s)

Number Of Ingredients 9

butter-flavored cooking spray
1/3 cup cornstarch
1/2-1 teaspoon ground red pepper
1/4 teaspoon salt
1 tablespoon honey
1 tablespoon lime juice
3 egg whites
1 cup shredded coconut flakes
1 1/2 lbs large raw shrimp, peeled and deveined,rinsed and patted dry

Steps:

  • Preheat oven to 425 degrees.
  • Spray a large baking sheet with butter flavored cooking spray.
  • In a small bowl combine cornstarch, pepper and salt.
  • In a small microwave safe dish heat up honey approximately 30-45 seconds.
  • Add lime juice to honey and stir.
  • Slowly add in egg whites and continue to stir.
  • Place coconut in a thin layer on a pie plate or other relatively flat dish.
  • Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut.
  • Then place on the baking sheet.
  • Lightly spray with cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Nutrition Facts : Calories 96.3, FatContent 2.6, SaturatedFatContent 1.9, CholesterolContent 71.5, SodiumContent 404, CarbohydrateContent 9.1, FiberContent 0.8, SugarContent 4.1, ProteinContent 8.9

HEALTHY COCONUT SHRIMP RECIPE - KRISTEN STEVENS | FOOD & WINE



Healthy Coconut Shrimp Recipe - Kristen Stevens | Food & Wine image

Coconut flour gives these pan-fried coconut shrimp an extra dose of fiber. Slideshow: More Fast and Healthy Shrimp Recipes 

Provided by Kristen Stevens

Categories     Shrimp

Total Time 15 minutes

Yield 2

Number Of Ingredients 6

1 tablespoon coconut flour
3 tablespoons shredded coconut
1/4 teaspoon sea salt
1 egg
12 large tail-on shrimp
2 tablespoons coconut oil

Steps:

  • In a small bowl, mix together the coconut flour, shredded coconut and sea salt. In another small bowl, whisk the egg with a fork.
  • Dip the shrimp into the egg and then into the coconut, pressing the mixture onto the shrimp. (Using 1 hand for the egg and the other for the coconut helps make this process a lot less messy.)
  • In a medium nonstick frying pan, heat the coconut oil over medium high heat. Add the shrimp and cook for 1 to 2 minutes per side, or until both sides are crispy and brown and the shrimp is pink. Serve immediately.

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