Ingredients
- Coconut Shrimp:
- ½ cup cornstarch
- 3 egg whites
- 1 teaspoon coconut extract
- 1 cup panko bread crumbs
- 1 cup flaked unsweetened coconut
- 2 (1 gram) packets sucralose sweetener
- 16 large shrimp - peeled, deveined, and butterflied with tails on
- salt and ground black pepper to taste
- cooking spray
- Pineapple Sauce:
- 1 (8 ounce) can crushed pineapple with juice
- ½ teaspoon chili garlic sauce
- 1 (1 gram) packet sucralose sweetener
- salt and ground black pepper to taste
Why This Recipe Is A Must Try
Tips To Improve This Recipe
- Use shredded coconut that is unsweetened for a more natural flavor and less sweetness.
- Bake on a wire rack placed over a baking sheet to allow air circulation and keep the shrimp crispy.
Step 1
Gently heat your oven to 350°F (175°C). Get three bowls ready: one with cornstarch, another with egg whites and a splash of coconut extract beaten together until they’re almost fluffy, and a third mixing the breadcrumbs, shredded coconut, and a little sucralose.
Step 2
Dip each shrimp first into the cornstarch, then the egg mixture, and finally coat them well in the breadcrumb blend. Lay the shrimp out on a plate and sprinkle with salt and pepper. Give them a light spray of cooking spray on both sides before placing them on a nonstick baking sheet.
Step 3
Pop the shrimp in the oven and bake for about 10 minutes, turning them over halfway so they cook evenly. While they’re baking, blend canned pineapple with chili garlic sauce and a bit of sucralose until smooth, then season with salt and pepper to taste.
Step 4
Once the shrimp are golden and crispy, serve them hot alongside the pineapple dip. Enjoy!
