Savory Baked Coconut Shrimp Drizzled with Pineapple Glaze

Ingredients

• Coconut Shrimp:
• 1/2 cup of cornstarch
• 3 egg whites
• 1 teaspoon of fragrant coconut essence
• 1 cup of crispy panko breadcrumbs
• 1 cup of delicate unsweetened coconut flakes
• 2 packets of sucralose sweetener
• 16 large shrimp cleaned, deveined, and elegantly butterflied with their tails intact
• A sprinkle of salt and a dash of freshly ground black pepper to enhance the flavors
• A light mist of cooking spray for the perfect crispiness
• Pineapple Sauce:
• A can of luscious crushed pineapple with its natural juices (8 ounces)
• 1/2 teaspoon of spicy chili garlic sauce for a kick of flavor
• A single packet of sucralose sweetener to balance the sweetness
• A pinch of salt and a hint of black pepper to season the sauce

Step 1

Prepare your oven by preheating it to a toasty 350 degrees F (175 degrees C).

Step 2

Get ready three different bowls - one for cornstarch, another for egg whites mixed with a dash of coconut extract, and the third for a delightful combo of bread crumbs, coconut, and a hint of sweet sucralose.

Step 3

Now, it's time for the fun part! Take each shrimp and give them a gentle cornstarch hug, then dip them in the egg mixture, and finally roll them in the crunchy bread crumb mix. Once each shrimp is coated and happy, place them on a plate, sprinkle with a pinch of salt and pepper, and give them a light spray of cooking oil before laying them out on a nonstick baking sheet.

Step 4

Pop these beauties in the preheated oven and let them bake for around 10 minutes, remembering to flip them over halfway through for even cooking.

Step 5

In the meantime, let's whip up a zesty pineapple dipping sauce! In a food processor or blender, blend together canned pineapple, a kick of chili garlic sauce, and a touch of sucralose until velvety smooth. Season with a bit of salt and pepper to taste.

Step 6

Once the shrimp are perfectly cooked, serve them hot alongside the flavorful dipping sauce for a deliciously satisfying meal!