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Baked Coconut Shrimp with Pineapple Sauce

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1 made it  |  0 reviews   |  1 photos
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"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."
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Ingredients

30 m servings 490
Original recipe yields 4 servings (16 shrimp)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
  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.

Nutrition Facts


Per Serving: 490 calories; 24 55.6 21.4 116 516 Full nutrition

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