One of my favorite ways to prepare cucumbers is in this hot salad. very dissimilar to the conventional method.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 16 shrimp |
Ingredients
- 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
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
- Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
- Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
- Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 15 g |
| Sodium | 516 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |