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Coconut-Pecan Shrimp with Orange Dipping Sauce

Yield Makes 6 servings (serving size: per serving with shrimp and sauce)
Although this isn't a low-calorie recipe, it's lower in total fat and calories than a deep-fried version.

Ingredients

  • 1 1/2 pounds unpeeled, large fresh shrimp
  • 1 teaspoon seasoned salt
  • 3 egg whites
  • 1 1/2 cups sweetened flaked coconut
  • 2/3 cup ground pecans
  • 2 tablespoons all-purpose flour
  • Vegetable cooking spray
  • Orange Dipping Sauce

Nutrition Information

  • calories 415
  • caloriesfromfat 38 %
  • fat 18 g
  • satfat 8 g
  • monofat 4.9 g
  • polyfat 3 g
  • protein 23 g
  • carbohydrate 44 g
  • fiber 2.4 g
  • cholesterol 144 mg
  • iron 3.3 mg
  • sodium 357 mg
  • calcium 81 mg

How to Make It

  1. Peel shrimp, leaving tails on, and devein, if desired.

  2. Sprinkle shrimp evenly with seasoned salt.

  3. Whisk egg whites in a small bowl until frothy.

  4. Combine coconut, pecans, and flour in a shallow bowl.

  5. Place a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan.

  6. Dip shrimp, 1 at a time, in egg whites, and dredge in coconut mixture. Arrange shrimp on rack. Coat shrimp evenly with cooking spray.

  7. Bake at 425° for 10 to 15 minutes or just until shrimp turn pink, turning after 5 to 7 minutes. Serve with Orange Dipping Sauce.