Coconut-Pecan Shrimp with Orange Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Although this isn't a low-calorie recipe, it's lower in total fat and calories than a deep-fried version. Ingredients:
1 1/2 pounds unpeeled, large fresh shrimp |
1 teaspoon seasoned salt |
3 egg whites |
1 1/2 cups sweetened flaked coconut |
2/3 cup ground pecans |
2 tablespoons all-purpose flour |
vegetable cooking spray |
orange dipping sauce |
Directions:
1. Peel shrimp, leaving tails on, and devein, if desired.
2. Sprinkle shrimp evenly with seasoned salt.
3. Whisk egg whites in a small bowl until frothy.
4. Combine coconut, pecans, and flour in a shallow bowl.
5. Place a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan.
6. Dip shrimp, 1 at a time, in egg whites, and dredge in coconut mixture. Arrange shrimp on rack. Coat shrimp evenly with cooking spray.
7. Bake at 425° for 10 to 15 minutes or just until shrimp turn pink, turning after 5 to 7 minutes. Serve with Orange Dipping Sauce.
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