Baked Coconut Shrimp with Pineapple Sauce

Baked Coconut Shrimp with Pineapple Sauce

This restaurant-worthy coconut shrimp recipe with a zesty pineapple dipping sauce is ready to for guests in just 30 minutes.

Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
490 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
Step 3
Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
Step 4
Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
Step 5
Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

Ingredients

  • 3 egg whites
  • 1 (8 ounce) can crushed pineapple with juice
  • salt and ground black pepper to taste
  • 1 teaspoon coconut extract
  • cooking spray
  • 1 cup panko bread crumbs
  • 1 cup flaked unsweetened coconut
  • 2 (1 gram) packets sucralose sweetener
  • 16 large shrimp - peeled, deveined, and butterflied with tails on
  • 1 (1 gram) packet sucralose sweetener
  • 0.5 cup cornstarch
  • 0.5 teaspoon chili garlic sauce

Categories

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