Baked Coconut Shrimp with Tropical Dipping Sauce
Description
Baked Coconut Shrimp with Tropical Dipping Sauce is sure to be your favorite summer dinner. Crunchy shrimp that are so easy and much healthier!
Ingredients
- 1 Egg + 5 Tablespoons Water
- 1/2 Cup Flour
- 1 1/2 Cups Sweetened Coconut, shredded
- 1/3 Cup Panko Breadcrumbs
- 1/2 Pound Shrimp, peeled and deveined, medium-sized
Sauce
- 5.3 Ounces Non-Fat Vanilla Greek Yogurt
- 1/4 Cup Crushed Pineapple
- 2 Tablespoons Sweetened Coconut, shredded
- Pinch Salt
Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with a cookie cooling rack.
- Spray with non-stick olive oil spray.
- In a small bowl, whisk together egg and water.1 Egg + 5 Tablespoons Water
- Add flour to a small plate.1/2 Cup Flour
- Season with a touch of salt and pepper.
- On a medium plate toss together shredded coconut and panko.1 1/2 Cups Sweetened Coconut, 1/3 Cup Panko Breadcrumbs
- Coat shrimp in the flour. Pat off excess.1/2 Pound Shrimp
- Coat in egg, makes sure all excess is off.
- Coat in coconut, pressing the coconut and breadcrumbs into the shrimp.
- Line up on cookie cooling rack.
- Once all the shrimp are coated, pop into the oven and bake until golden brown, about 20 minutes.
- While the shrimp are baking, make the sauce.
- Mix the yogurt, crushed pineapple, coconut and salt together until combined.5.3 Ounces Non-Fat Vanilla Greek Yogurt, 1/4 Cup Crushed Pineapple, 2 Tablespoons Sweetened Coconut, Pinch Salt
- Serve hot shrimp with dipping sauce.
Notes
refrigerate left overs for up to 3 days
Nutrition
Calories: 589kcal