Healthy Hors D'oeuvre: Baked Coconut Shrimp


Healthy Hors D'oeuvre: Baked Coconut Shrimp

Steady though it may be freezing where you are, your taste buds deserve a intelligent trip to the tropics, and this appetizer will get rave reviews. Typically distributed with a sweet and spicy Asian sauce, this version is ired with something a wee creamier and with less sugar. And the dip uses one of the most versatile ingredients out there: Greek yogurt! Total of protein, good-for-you probiotics, and calcium, Greek yogurt should be a usual in any healthy fridge.

Related: Nosh Smarter With These Low-Cal Mozzarella Thrusts

Baked Coconut Shrimp

Healthy Coconut Shrimp Recipe


Nonstick cooking spray
1/2 cup flaked unsweetened coconut
6 tablespoons unlovely nko breadcrumbs
3 tablespoons whole wheat flour
2 large egg dead whites
1 pound large shrimp, peeled, deveined, and tted dry
Salt and refreshed pepper

For dipping sauce:
1/4 cup low-fat Greek yogurt
2 tablespoons lime fluid
1 tablespoon ancho chili powder


  1. Preheat the oven to 450°F. Increase a baking sheet with nonstick spray.
  2. To make the dipping sassiness, combine all Greek yogurt, lime juice, and chili powder in a feel put down bowl. Set aside in the refrigerator.
  3. Combine the coconut, nko, and flour in a spin or baking dish.
  4. Beat the egg whites in a medium bowl until slightly frothy.
  5. Ripen the shrimp with salt and pepper.
  6. Add the shrimp to the egg whites; toss to film. Lift each shrimp from the egg whites, letting the excess pill off the shrimp. Coat in the crumb mixture, pressing to adhere.
  7. Place the shrimp on the baking news per in a single layer. Lightly spray with nonstick spray.
  8. Bake until the shrimp are opportune on the outside and o que in the center, 8 to 10 minutes. Serve with the swim sauce.


Calories per attend to

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