The other night I started cooking some new recipes in order to intentionally increase our dinner nutrition value. Granted, we’ve eaten out, had Caribou Coffee, and ate Jack Stack BBQ at the Royals game this past Sunday…so we’re not quite at 100% yet. The first night, I made this delicious Coconut Shrimp with Pineapple Salsa and Steamed Veggies. It was SOO SOO good!! I would HIGHLY recommend it, if you like shrimp! The only thing I would advise you to do is SPRAY THE PAN like the recipe says…something I failed to remember! That was not a fun lesson to re-learn. Ha.
I got the recipe here, but I’ll write it out below for those of you who want to try it!
Makes 4–6 servings1/3 cup cornstarch
1/2 teaspoon cayenne or to taste
Salt to taste
3 egg whites
1 1/4 cups flaked coconut
1 1/2 pounds medium peeled shrimp
1. Preheat oven 400°F. Coat baking sheet with nonstick cooking spray
2. In shallow bowl, combine cornstarch, cayenne, and salt. In another bowl, beat egg whites until frothy, about 2 minutes. Place coconut on plate.
3. Coat shrimp with cornstarch mixture, dip into egg whites, and roll in coconut. Place shrimp on prepared pan.
4. Bake 15 minutes, turn shrimp, and continue baking another 5–10 minutes or until shrimp are done.Nutritional information per serving
Calories 192, Protein (g) 20, Carbohydrate (g) 15, Fat (g) 4, Calories from Fat (%) 25, Saturated Fat (g) 4, Dietary Fiber (g) 2, Cholesterol (mg) 168, Sodium (mg) 265 Diabetic Exchanges: 1 carbohydrate | 3 lean meat
Makes 2 cups
Terrific Tidbit: If you don’t want to make the pineapple salsa, pick up a fruity salsa. To save time, buy pre-cut fresh pineapple or use canned pineapple. Use nice size shrimp to cut preparation time.
Nutritional information per serving Calories 69, Calories from fat 0%, Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 18 g, Dietary Fiber 1 g, Sugars 15 g, Protein 0 g, Diabetic Exchanges1 fruit