The coconut shrimp in my recipe is baked not fried and includes unsweetened coconut flakes to keep the sugar content low.
Ingredients: 1 lb. Peeled, deveined, rinsed and patted-dry frozen or fresh jumbo shrimp with tails attached, 1 cup of flour seasoned with salt and black pepper to taste, 1 whole egg plus 2 egg yolks beaten, 1 cup unsweetened coconut flakes, 1 cup uncooked white or brown long grain rice, 1 cup diced pineapple, 1/2 cup diced red onion, 1/2 cup diced red and orange bell peppers, 1/4 – 1/2 tsp hot chili oil, 1 – 2 tbs EVOO, if desired.
Preheat oven to 375 degrees.
Step 1: Combine diced pineapple, red onion, peppers, and hot chili oil and gently toss ingredients together. Set salsa aside and refrigerate while preparing remaining ingredients.
Step 2: Cook rice according to package directions as you begin to prepare shrimp in Step 3. Add 1/2 – 1 tbs. EVOO to cooked rice, if desired. Set aside.
Step 3: To coat your shrimp, individually dip shrimp into flour mixture coating both sides evenly. Shake off excess flour. Next, dip shrimp into egg mixture coating both sides evenly. Lastly, generously coat shrimp in coconut flakes. Spread shrimp evenly on a baking sheet generously coated with cooking spray. Also, spray top of shrimp with cooking spray or drizzle with a light coating of EVOO. Let bake for 8 minutes or until bottom of shrimp looks golden brown. Turn over shrimp and cook an additional 6-8 minutes or until shrimp is pink and coconut is golden and crisp. Set aside.
Step 4: Gently toss pineapple salsa with rice. Add remaining EVOO, if desired. Serve with coconut shrimp family style.
Suggestion: Orange marmalade combined with 1/4 tsp of hot chili oil serves as a great dipping sauce for the coconut shrimp.