Coconut Shrimp Baked to Perfection with Pineapple Sauce

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

Step 1

Gently heat your oven to 350°F (175°C). In one small bowl, put the cornstarch. In another, whisk together the egg whites and a splash of coconut extract until they’re just starting to get a little fluffy. Then, in a third bowl, mix the bread crumbs, shredded coconut, and a bit of sucralose.

Step 2

Take each shrimp and coat it first in the cornstarch, then dip it into the egg mixture, and finally press it into the bread crumb mixture. Lay the coated shrimp out on a plate and sprinkle them with some salt and pepper. Give both sides a light spray of cooking spray before placing them on a nonstick baking sheet.

Step 3

Pop the shrimp in the oven and bake for about 10 minutes, flipping them over halfway through so they cook evenly. While the shrimp are baking, blend together canned pineapple, chili garlic sauce, and a bit more sucralose until smooth. Taste and add salt and pepper as needed.

Step 4

Once the shrimp are golden and crispy, serve them right away with the pineapple dipping sauce on the side. Enjoy!