Try this Coconut Baked Shrimp with Sweet & Sour Dipping Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat oven to “broil” setting.
Pat dry shrimp with a towel and season with 1/2 tsp salt. Arrange three separate bowls in an assembly line. Place flour in one, whisked eggs in the second, and shredded coconut in the third.
Lightly coat the shrimp in the flour and gently tap to remove excess flour. Dip the flour coated shrimp in the egg/buttermilk and then roll in the shredded coconut to coat.
Place coconut shrimp on a baking rack sprayed or greased with oil over a cookie sheet. When all the shrimp are on the rack, lightly coat them with cooking oil spray. Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side.
To make dipping sauce: Place all ingredients in a bowl and combine. Serve with shrimp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 496 | ||
Calories from Fat: 350 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.9g | 52 % | |
Saturated Fat 33.1g | 166 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 93.1mg | 29 % | |
Sodium 388.2mg | 13 % | |
Potassium 566.8mg | 15 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 26.5g | ||
Protein 7.7g | 11 % | |
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: 496
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