By Mayo Clinic Staff
Dietitian's tip:
You can use smaller shrimp. Just plan for less breading and less baking time.
Number of servings
Serves 6
- DASH diet
- Heart-healthy
- Weight management
- Diabetes meal plan
Ingredients
- 1/4 cup sweetened coconut
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 cup coconut milk
- 12 large shrimp, peeled and deveined
Directions
Heat the oven to 375 F. Lightly coat a baking sheet with cooking spray.
Place the coconut, panko and salt in a food processor and process until the mixture is an even consistency. Place the panko mixture in a small bowl. Place the coconut milk in another small bowl. Dip each shrimp in the coconut milk and then in the panko mixture, and place on the baking sheet. Lightly coat the top of the shrimp with cooking spray. Bake until golden brown, about 10 to 15 minutes.
Nutritional analysis per serving
Serving size: 2 shrimp
- Calories 75
- Total fat 4 g
- Saturated fat 2 g
- Trans fat 0 g
- Monounsaturated fat 2 g
- Cholesterol 48 mg
- Sodium 396 mg
- Total carbohydrate 4 g
- Dietary fiber 0 g
- Total sugars 2 g
- Protein 5 g
- Meat and meat substitutes 1/2
- Meats, poultry and fish 1/2
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
May 21, 2016Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/coconut-shrimp/rcp-20197697