Coconut shrimp is one of my favorite appetizers to order at restaurants. They come to the table piping hot, audibly crunchy and… full of calories. They always come with a slightly sweet and fruity dipping sauce that makes you feel like you’re enjoying food from the islands.
But when I eat this delicious app, I always feel I gain a pound or two with each piece. Luckily, there’s a way to recreate a healthier (and cheaper!) version of coconut shrimp at home – and it’s not hard to do.
Large peeled shrimp gets dunked in egg white and coated with a mixture of panko crumbs and shredded coconut, then baked for about ten minutes. In the time it takes to load the dishwasher, you can make this recipe. It doesn’t get any better than that.
The baking process can be done in a countertop oven, so you’re skipping the deep fryer and opt for a quicker, healthier method. The lightened-up version creates shrimp that are perfectly cooked and tender with a crust that is crisp and not overly sweet. You don’t need a ton of coating so you can really allow the natural flavor of the shrimp to stand out.
You won’t miss the frying process in these coconut shrimp, and you’ll be amazed at how good a dish this quick and easy can taste. This recipe is going in my regular rotation box for future dinners and potlucks. The only thing I might change is the quantity.
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