The most common coconut shrimp that is not fried
It's better than anything you can order from an take-out menu.
Few food products respond to our desires of pleasure more guilty without simultaneously packing on an abundance of calories in a single bite. Yet the shrimp of shrimp and herself can be among the greatest sources in the world ofprotein. Most of the time when we see the word"shrimp" On a given take-away menu, it is filled, covered, fried or breaded with ingredients that certainly take out. When something is buried in a coconut coconut, all bets for a lean meal are off. In our coconut shrimp recipe, we release you (and crustaceans) of frying work, but not the crunchy coating of coconuts that makes this dish a pillar on so many American restaurant menus.
Naturally, the coconut shrimp works well as aaperitifBut with the sides of black beans and roasted asparagus with cumin and roasted asparagus, these crustaceans are also a good meal. You make your own version to take away at home, so you can control the amount of calories and grease that you load in your body, while simultaneously responding to your desires and satisfy your taste buds. We suggest doubling the coconut shrimp recipe and keepLeftovers On the spot in the refrigerator so you can belong to them in the microwave the nights, you call otherwise your local delivery place.
Nutrition:200 calories, 6 g of grease (4 g saturated), 690 mg of sodium
Serves 4
You will need
1 cup of panko bread bread bread
1/2 cup of sweet coconut shredded
1 C. TSP salt
1/2 c. Trette pepper black
1/2 cup of flour
2 eggs, beaten
12 oz large shrimps, peeled and discouraged
Asian sweet chili sauce soaked
How to do it
- Preheat the oven to 450 ° F.
- Combine the Panko, coconut, salt and pepper on a plate.
- Place the flour on a separate plate and the egg in a shallow bowl.
- Working with a few at the same time, coating shrimp with flour, then egg, then finally with the mixture of bread crumbs, rolling shrimp around so that they are completely covered.
- Place the breaded shrimp on a pastry plate and struggle for 10 minutes for 10 minutes, until shrimps are firm and cooked through and the coating is well browned and crisp.
- Serve with a chili sauce to soak.
