Sweet Orange Coconut Shrimp
Jun 30, 2016
Looking for an easy way to prepare shrimp? Instead of going out to eat.....try making this delicious & much "lighter" version of coconut shrimp!
Preparing more meals at home can save you money and is guaranteed to be healthier than what restaurants are serving up because you get to control the ingredients like salt, sugar, and fat to name a few. Enjoy!
Sweet Orange Coconut Shrimp
Prep/Cook Time: 40 minutes Number of Servings: 4
Ingredients:
- ½ cup unbleached all-purpose flour
- 1 large egg, beaten
- 1 cup panko bread crumbs
- ½ cup shredded unsweetened coconut
- Zest of 1 Valencia orange
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- ¾ cup fresh squeezed Valencia orange juice
- 1 tablespoon of honey
- 1 lb. raw shrimp, peeled and deveined, tails on
Directions:
1. Preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
2. Place the flour and the egg in separate shallow bowls. In a third shallow bowl, stir together the bread crumbs, coconut, orange zest, salt and pepper.
3. In a small bowl, whisk together the orange juice and honey. Place the shrimp in a medium bowl and pour in the juice. Toss to coat the shrimp evenly and let marinade for 2 to 3 minutes.
4. Working with one shrimp at a time, grasp it by the tail, coat it in flour, dip it in egg and coat in the coconut and bread crumbs mixture. Place on the baking sheet. Continue coating the remaining shrimp.
5. Bake for 6 to 7 minutes. Remove from the oven and carefully flip the shrimp. Bake for 6 to 7 more minutes, until golden brown and the shrimp are cooked through. Serve warm.
Recipe courtesy of Paramount Citrus
Nutrition Facts (per serving):
Calories: 346 Protein: 29gm Total Carbohydrates: 36gm Fiber: 2.4gm
Total Fat: 10gm Cholesterol: 219mg Sodium: 355mg
Melanie Kluzek, Registered Dietitian for County Market
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