This dish screams decadence, but it’s a total calorie bargain. Try it with my Clean & Hungry Creamy Fresh Sriracha!
¼th of recipe (about 6 shrimp): 177 calories, 5g total fat (3.5g sat fat), 369mg sodium, 12g carbs, 2g fiber, 1g sugars, 19g protein
You’ll Need: baking sheet, nonstick spray, 2 wide bowls, large sealable plastic bag
Prep: 15 minutes • Cook: 15 minutes
¼ cup egg whites (about 2 large eggs’ worth)
¼ teaspoon coconut extract
½ cup whole-wheat panko breadcrumbs
⅓ cup unsweetened shredded coconut
1 packet natural no-calorie sweetener
½ teaspoon chili powder
¼ teaspoon garlic powder
⅛ teaspoon each salt and black pepper
12 ounces (about 24) raw large shrimp, peeled, tails removed, deveined
2 tablespoons whole-wheat flour
1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. In a wide bowl, mix egg whites with coconut extract.
3. In another wide bowl, combine breadcrumbs, shredded coconut, sweetener, and seasonings. Mix well.
4. Place shrimp in a large sealable plastic bag. Sprinkle with flour. Seal bag, and shake to coat.
5. One at a time, coat shrimp with egg mixture, shake to remove excess, and lightly coat with breadcrumb mixture. Evenly place on the baking sheet.
6. Top shrimp with any remaining breadcrumbs mixture.
7. Bake for 6 minutes.
8. Flip shrimp. Bake until cooked through and crispy, about 6 more minutes.
MAKES 4 SERVINGS
Chew on This …
Betcha thought there was only one … There are actually over 1,300 types of coconut!