INGREDIENTS:
FOR THE BAKED COCONUT SHRIMP:
- Nonstick cooking spray
- 1/3 cup shredded unsweetened coconut
- 1/3 cup panko breadcrumbs
- 1/4 cup whole wheat or all-purpose flour
- 2 eggs
- 1 pound 16-20 count peeled and deveined shrimp
- Juice of 1/2 lime
- 1/2 cup low fat mayonnaise
- 1/4 cup Asian sweet chili sauce
- 2 teaspoons sriracha
- Preheat oven to 425 degrees F. Spray rimmed baking pan with nonstick spray. In shallow bowl, stir together coconut, breadcrumbs and flour. In medium bowl, whisk eggs. Add shrimp to eggs; toss to combine. One at a time, toss shrimp in coconut mixture, pressing lightly to adhere. Place shrimp on prepared baking pan; repeat with remaining shrimp. Lightly spray shrimp with nonstick spray. Bake shrimp 8 to 10 minutes or until golden brown on the outside and opaque all the way through, turning once.
- Meanwhile, make Creamy Sweet Chili Sauce: In small bowl, stir together all ingredients.
- Serve shrimp with Creamy Sweet Chili Sauce.
Source: Foxes Love Lemons
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