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Coconut Shrimp with Sweet Chile Sauce

Heart Healthy Coconut Shrimp with Sweet Chile Sauce Recipe

               
Coconut Shrimp with Sweet Chile Sauce
Zesty chile sauce coats tempting coconut shrimp in this healthy seafood recipe. This baked shrimp dish is sweet, spicy, and totally shareable.
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Ingredients
Recipe yields 8 servings
1/4 cup water
1/2 cup rice vinegar
2 Tbsp sugar
2 tsp minced fresh ginger
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 tsp ketchup
1/2 tsp hot sauce, or to taste (gluten free if needed)
2 Tbsp cornstarch dissolved in 1/4 cup water
2 egg whites
2 1/4 cups unsweetened coconut flakes
1 lb large shrimp, peeled and deveined
1/8 tsp salt
Black pepper to taste
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Directions
Step 1

In a saucepan, bring water and vinegar to a boil over high heat and boil for 10 minutes, or until liquid is reduced by half. Stir in sugar, ginger, garlic, jalapeño pepper, ketchup and hot sauce, if using; simmer for 5 minutes. Stir in cornstarch mixture. Remove saucepan from heat to cool. Transfer to a bowl, cover, and refrigerate until needed.

Step 2

Preheat oven to 400°. Line a baking pan with parchment paper and lightly coat with nonstick cooking spray.

Step 3

In a small bowl, beat egg whites until soft peaks form. Place egg whites and coconut in 2 separate shallow bowls. Dip the shrimp in the egg whites and then in the coconut. Season with salt and black pepper, to taste. Arrange coated shrimp on prepared baking pan and bake for 20 minutes, or until golden, turning shrimp about halfway through baking.

Step 4

Serve the coconut shrimp with the sweet chile sauce.

Time: 60 minutes
Servings: 8
Calories: 216
Make this for: Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 4 shrimp, 1 1/2 Tbsp sauce
Per serving:
calories:216
total fat:15g
sat fat:11g
cholesterol:43mg
sodium:100mg
total carb:12g
fibers:5g
proteins:7g

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Heart Healthy Coconut Shrimp with Sweet Chile Sauce Recipe
Ingredients
Recipe yields 8 servings
1/4 cup water
1/2 cup rice vinegar
2 Tbsp sugar
2 tsp minced fresh ginger
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 tsp ketchup
1/2 tsp hot sauce, or to taste (gluten free if needed)
2 Tbsp cornstarch dissolved in 1/4 cup water
2 egg whites
2 1/4 cups unsweetened coconut flakes
1 lb large shrimp, peeled and deveined
1/8 tsp salt
Black pepper to taste
Directions
Step 1

In a saucepan, bring water and vinegar to a boil over high heat and boil for 10 minutes, or until liquid is reduced by half. Stir in sugar, ginger, garlic, jalapeño pepper, ketchup and hot sauce, if using; simmer for 5 minutes. Stir in cornstarch mixture. Remove saucepan from heat to cool. Transfer to a bowl, cover, and refrigerate until needed.

Step 2

Preheat oven to 400°. Line a baking pan with parchment paper and lightly coat with nonstick cooking spray.

Step 3

In a small bowl, beat egg whites until soft peaks form. Place egg whites and coconut in 2 separate shallow bowls. Dip the shrimp in the egg whites and then in the coconut. Season with salt and black pepper, to taste. Arrange coated shrimp on prepared baking pan and bake for 20 minutes, or until golden, turning shrimp about halfway through baking.

Step 4

Serve the coconut shrimp with the sweet chile sauce.

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