Directions:
- Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour.
- Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
- Place on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 917.59 Kcal (3842 kJ) | ||
| Calories from fat | 366.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.7g | 63% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1475.5mg | 61% | |
| Potassium | 360.02mg | 8% | |
| Total Carbs | 118.5g | 40% | |
| Sugars | 7.95g | 32% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 19.81g | 40% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 2.7mg | 15% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 264.83 Kcal (1109 kJ) | ||
| Calories from fat | 105.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.75g | 63% | |
|---|---|---|---|
| Cholesterol | 18.98mg | 22% | |
| Sodium | 425.85mg | 61% | |
| Potassium | 103.91mg | 8% | |
| Total Carbs | 34.2g | 40% | |
| Sugars | 2.29g | 32% | |
| Dietary Fiber | 0.5g | 7% | |
| Protein | 5.72g | 40% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 0.8mg | 15% | |
| Calcium | 13.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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