Despite finding several healthy variations of this popular restaurant appetizer online and in print, creating a healthier version was no easy feat. Why? Because, unlike the other “healthy” variations my testers and I tried, I was not going to be satisfied until my version could stand toe-to-toe with the real (aka – sweet and fatty) coconut shrimp that so many of us love.
In fact, I almost gave up when time after time our shrimp fell short. Then came the revelation, what if we swapped out the customary egg white that most “healthy” folks were suggesting to bind the coconut and crumbs to the shrimp (which promptly fell off), for something stickier, creamier and more flavorful?
“Viola!,” I said as I happily munched my tasty Coconut Coconut Shrimp—now every bit as satisfying as the “real” thing. Don’t forget to dip’em in the spicy Asian dipping sauce. For me, the sauce sealed the deal.
Makes 8 servings
½ cup unsweetened shredded coconut
¾ cup panko breadcrumbs
¼ cup dry breadcrumbs
½ cup reduced-fat buttermilk
2 tablespoons light mayonnaise
½ teaspoon coconut extract
1 pound large or extra-large shrimp (about 24 per pound), peeled and deveined
1 tablespoon natural rice vinegar
¾ teaspoon reduced-sodium soy sauce
6 tablespoons no-added-sugar marmalade
3 tablespoons pineapple juice
½ teaspoon red pepper flakes
1. Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray.
2. In a wide, shallow bowl, mix together the coconut, panko, and dry breadcrumbs.
3. In a separate medium bowl, whisk together the buttermilk, light mayonnaise, and coconut extract. Dip each shrimp into the milk mixture and then into the crumb mixture to coat. Place coated shrimp onto the prepared baking sheet. Spray shrimp well with cooking spray to hold crumbs in place.
4. Bake for 15 minutes and then broil for 1 minute to lightly brown (watch carefully).
5. To prepare sauce, place all of the ingredients in a small measuring cup and stir. Microwave on high power for 30 to 60 seconds until warm. Stir again. Serve with shrimp.
Dare to Compare: An order of coconut shrimp at Red Lobster has a hefty 784 calories, a far cry from the 165 calories per serving these crunchy beauties contain (they are just 55 calories each, including the dipping sauce!).
Nutrition Information Per Serving (3 Shrimp + sauce): Calories 165 | Carbohydrate 18g (Sugars 3g) | Total Fat 6g (Sat Fat 4g) | Protein 12g | Fiber 1g | Cholesterol 90 mg | Sodium 230 mg Food Exchanges: 1½ Lean Meat, 1 Starch, Carbohydrate Choices: 1 WW Plus Point Comparison: 5
