Skinny Coconut Shrimp {with Pina Colada Sauce!}

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A few weeks ago, Shawn and I went to Red Lobster to grab a quick dinner before we saw a movie. I spent all day thinking about how excited I was to get the coconut shrimp, which I haven’t eaten in years. Then we got there and I looked at the menu. 880 calories before you even start thinking about sides? I don’t think so!

I swear, living in a county that requires chains to put calorie counts on the menu is both a blessing and a curse. For the most part I love it, and I’ve been pleasantly surprised to learn that some things aren’t’ nearly as bad as I would have guessed. Other times the number is so outrageous that even if I was planning a splurge I just can’t do it.

I ended up getting the garlic-grilled shrimp, which were a much more reasonable 370 calories (and were really tasty – I recommend them!) but I couldn’t get those coconut shrimp out of my head. So I made them myself. And healthified them, of course.

This version shaves off almost 350 calories and a whopping 43 grams of fat per serving. Not too shabby! Even better is that they still taste like a splurge.(Especially the pina colada dipping sauce. Which, let’s be honest, bears a strong resemblance to frosting and wouldn’t be totally out of place used as a glaze on a cupcake or sweet bread.)

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Skinny Coconut Shrimp {with Pina Colada Sauce!} 1

Skinny Coconut Shrimp {with Pina Colada Sauce!}

4
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Shrimp:

  • 1 pound Peeled Shrimp
  • 1 cup Shredded Coconut
  • 1 cup Panko Breadcrumbs
  • ¼ cup Cornstarch
  • ½ cup Light Coconut Milk

For the Sauce:

  • ½ cup Light Coconut Milk
  • 8 ounce can Crushed Pineapple
  • 2 Tablespoons Powdered Sugar
  • 1 teaspoon Cornstarch
  • 3 teaspoons Water

Instructions

  • Heat oven to 425F. Spray a baking sheet with olive oil spray (or line with parchment).
  • Mix the coconut, breadcrumbs, and 2 Tablespoons of cornstarch in a shallow dish. Pour the remaining cornstarch into a second dish; pour the coconut milk into a bowl.
  • Dip the shrimp into the cornstarch, then into the coconut milk. Dredge in the coconut-panko mixture. Arrange in a single layer on the prepared baking sheet; spray the tops of the shrimp with olive oil spray. Bake 10 minutes. Turn and bake another 8-10 minutes or until coconut begins to toast.
  • Combine the coconut milk, pineapple, and sugar in a small saucepan over low heat; simmer 10 minutes.
  • In a small bowl, whisk together cornstarch and water to create a slurry. Whisk the slurry into the sauce; cook 3 minutes. Remove from heat and let cool to room temperature.

 

By on February 27th, 2013

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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6 thoughts on “Skinny Coconut Shrimp {with Pina Colada Sauce!}”

  1. Hello! I was wondering if you knew what the nutrition facts for solely the pina colada sauce would be?

    Thank you!!

    Reply
  2. 4 stars
    I made this sauce tonight it was really good. The only thing was I had to put more cornstarch in than called for to thicken the sauce up, but maybe I did not heat it on a high enough heat. Thanks for posting I will be making this again.

    Reply
  3. Yummy, I am addicted to Red Lobster’s Pina Colada dip and can’t wait to try this. I swear I could eat this stuff (or maybe drink it by itself) alone or over a pancake or waffle!

    Reply
  4. Lauren,
    I have never tried Red Lobster coconut shrimp, so I don’t know what I’m missing, but these look amazing. This is a dumb question, but I don’t buy shrimp all that often, I just see fresh and frozen shrimp as I’m passing by the seafood counter–do you start with raw shrimp? And the size would be “bigger than a salad shrimp/smaller than a lobster”?
    Thanks!

    Reply
    • Yes, start with raw – the cooked ones get really tough if you cook them further, so they’re best left for shrimp cocktail. Size isn’t terribly important, but I like to use medium or large shrimp – look for something labelled between 16 and 22 per pound.

      Reply

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