Baked Coconut Shrimp with Pineapple Sauce

I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes just as indulgent, but without the guilt! Can be served as an entree or as an appetizer.

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

Ingredients

• 3 egg whites
• ½ cup cornstarch
• 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
• ½ teaspoon chili garlic sauce
• 1 (1 gram) packet sucralose sweetener

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.