Preheat oven to 450°F. Lightly coat a nonstick baking sheet with cooking spray.
Peel and devein shrimp. Using a small, sharp knife, "butterfly" shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.
In a small bowl, beat together egg whites and Pure Almond. In another shallow bowl, combine panko and coconut.
First dip a shrimp in egg mixture and then in panko mixture, pressing to coat with crumbs; place on prepared baking sheet and repeat with remaining ingredients.
Lightly coat shrimp with cooking spray and bake until lightly golden brown and cooked through, flipping once, about 10 to 14 minutes total.
Meanwhile, combine dipping sauce ingredients in a small bowl. Serve shrimp warm with dipping sauce on the side.
Serving size: 6 shrimp and about 2 tablespoons sauce per serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 318 | ||
Calories from Fat: 61 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 173mg | 53 % | |
Sodium 397.3mg | 14 % | |
Potassium 344.6mg | 9 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 33.9g | ||
Protein 28.2g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 318
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