Recipe of the Day - Coconut Shrimp

Brain Health Recipes

Most recipes for coconut shrimp have you deep fry the shrimp, turning a healthy food into a high fat appetizer. Baking the shrimp not only turns this into a lower fat version but also allows the flavour of the toasted coconut to sing.
Prep time: 15 minutes
Cook time: 10 minutes
Makes 20 shrimp
2 cups unsweetened shredded dried coconut
1 cup panko bread crumbs
2 tsp curry powder
1/2 tsp salt
4 egg whites
1 lb large shrimp (about 20), peeled but leaving the last section and tails intact
Cooking spray

Preheat oven to 350F. Line a baking sheet with coconut; toast in centre of preheated oven, stirring once or twice, until lightly browned, 5 to 8 minutes. Let cool. On a plate, mix together toasted coconut, panko, curry powder and salt. In a bowl, lightly beat egg whites until frothy. Add shrimp to bowl; gently toss until well coated. Place shrimp, one or two at a time, in coconut mixture, gently pressing so that coconut adheres to shrimp. Place on parchment paper lined baking sheet. Repeat until all shrimp are coated. Lightly spray shrimp with cooking spray.
(Shrimp can be covered with plastic wrap and refrigerated for up to 3 hours.) Increase oven temperature to 400F. Bake shrimp in centre of oven until cooked through, about 10 minutes.
Serve while still warm, allowing guests to use shrimp tails as handles.
Calories 76; Protein 8g; Carbohydrate 49
(1 %DV); Fat, total 3g (4%DV); Fat, saturated 2g (9%DV); Fat, trans Og; Cholesterol 44mg
(15%DV); Fibre 1g (3%DV); Sodiu
m 124mg (5%DV).
Recipe of the Day - Coconut Shrimp