Crispy Baked Coconut Shrimp Served with Pineapple Sauce

Ingredients 0/14

Step 1

Gently heat your oven to 350°F (175°C). In one small bowl, put the cornstarch. In another, whisk the egg whites together with the coconut extract until they’re frothy and just about to hold soft peaks. In a third bowl, mix the bread crumbs, shredded coconut, and sucralose.

Step 2

Now, take each shrimp and coat it first in the cornstarch, then dip it into the egg mixture, and finally roll it in the coconut and bread crumb mix. Lay the coated shrimp out on a plate and sprinkle them lightly with salt and pepper. Give both sides a quick spray with cooking spray, then arrange them on a nonstick baking sheet.

Step 3

Pop the shrimp in the oven and bake for around 10 minutes, turning them over halfway so they get crispy all over. While they’re cooking, blend together the canned pineapple, chili garlic sauce, and a bit of sucralose until smooth. Taste and add salt and pepper to your liking.

Step 4

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