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I would order coconut shrimp more often if it wasn't so dang greasy. It's clearly a
restaurant favorite, but with 126 calories and 7+ grams of fat in ONE shrimp, it's hardly worth it. That works out to be a pretty gluttonous meal if you eat the entire serving.
Problem is, I love coconut and I adore shrimp. For that reason, I created a coconut shrimp recipe
with only FOUR ingredients (plus salt and pepper). You’ll be amazed at the amount
of flavor you get from just four ingredients. Tangy buttermilk tenderizes sweet shrimp while acting as the “glue” for the coconut . I also added whole wheat
saltines for that “fried”, crispy texture. As the little crustaceans bake in
the oven, the coconut turns golden brown and develops a subtle nuttiness, the
perfect contrast for the buttermilk. The best part? You can enjoy EIGHT of
these gems for just 196 calories and 5 grams of fat.
Coconut Shrimp
Cooking
spray
1 1/4
pounds raw extra large shrimp, peeled and deveined (leave the tails on)
1/2 cup low-fat
buttermilk
1/2 cup
shredded sweetened coconut
1/3 cup
crushed whole wheat saltine crackers (7 crackers)
1/4
teaspoon salt
1/4
teaspoon ground black pepper
Preheat oven
to 375ºF. Coat a large baking sheet with cooking spray.
Place shrimp
in a large bowl, add buttermilk and turn to coat.
In a
shallow dish, combine coconut, crushed crackers, salt and pepper. Mix to
combine.
Remove
shrimp from buttermilk and shake off excess buttermilk. Transfer shrimp to
coconut mixture and turn to coat both sides, pressing coconut mixture into
shrimp if necessary to create a nice crust. Place shrimp on prepared pan and
bake 10-12 minutes, until shrimp are opaque and cooked through and coconut coating
is golden brown and crispy.
Serves 4
Calories: 196
Total Fat: 5 grams
Saturated Fat: 3 grams
Total Carbohydrate: 11 grams
Sugars: 5 grams
Protein: 25 grams
Sodium: 427 milligrams
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