Baked Coconut Shrimp with Pineapple Sauce
Description
This restaurant-worthy coconut shrimp recipe with a zesty pineapple dipping sauce is ready to for guests in just 30 minutes.
Ingredients
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1/2 cup cornstarch
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3 egg whites
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1 teaspoon coconut extract
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1 cup panko bread crumbs
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1 cup flaked unsweetened coconut
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2 (1 gram) packets sucralose sweetener
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16 large shrimp - peeled, deveined, and butterflied with tails on
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salt and ground black pepper to taste
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cooking spray
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1 (8 ounce) can crushed pineapple with juice
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1/2 teaspoon chili garlic sauce
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1 (1 gram) packet sucralose sweetener
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salt and ground black pepper to taste
Directions
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.