Baked Coconut Shrimp

This recipe can be served as an appetizer or as a lunch or dinner option. You can pair it with a serving of salad and another of grains. The portion of this recipe is well balanced nutritionally.

Approximate Nutritional Content: 4 shrimp, recipe makes 6 servings

• Calories: 167 kcal.

• Grams of fat: 6 gr. equals 1 fat serving

• Grams of carbohydrates: 14 gr equals 1 carbohydrate serving

• Grams of protein: 14 gr. equals 2 protein servings

Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the serving size.

Ingredients:

For the sauce:

• cooking spray oil

• 1 teaspoon curry powder

• a pinch of red pepper flakes

• 1 tablespoon honey

• 2 teaspoons rice vinegar

• juice and zest of one orange

For the shrimp:

• 1/2 cup shredded coconut (unsweetened)

• 6 tablespoons breadcrumbs

• 3 tablespoons flour

• 2 egg whites

• 500 gr (21 to 25 shrimp) peeled, with tail, and cleaned.

• salt and pepper to taste

Preparation:

• Preheat the oven to 400 degrees and spray a baking sheet with cooking spray oil.

• To make the sauce: in a pan over medium heat, toast the curry and red pepper flakes for approximately one minute. Add the honey, vinegar, orange juice and zest. Bring to a boil and stir occasionally until the sauce is hot for approximately 2 minutes. Remove from heat and set aside.

• For the shrimp: in a shallow bowl combine the coconut, breadcrumbs and flour. In another shallow bowl place the egg whites and beat them.

• Season the shrimp with salt and pepper. Place them in the egg and coat well. Then transfer them to the coconut mixture and coat well with that mixture by pressing down.

• Place the shrimp on the baking sheet (separated). Bake for 8 to 10 minutes or until golden brown.

• Serve with the sauce.

Enjoy!