Saturday, October 19, 2013

Coconut Shrimp with Mango Rice Pilaf

I found this recipe in a "Fast and Healthy" cookbook I picked up in the airport.  This is a quick and truly healthy version of coconut shrimp (which is more typically fried).  The nutritional information included here is for both the serving of shrimp and also the mango rice pilaf.
Recipe Notes
For those following Weight Watchers, I ran the Points Plus and this recipe is 8 points plus per serving.
Nutritional Information (per serving - serves 4)
303 calories - 7 g. fat - 36 g. carbohydrates - 3 g. fiber - 23 g. protein
  • 1 lb. peeled and deveined medium shrimp
  • 2 egg whites, lightly beaten
  • 3/4 c. finely-crushed low-fat shredded wheat crackers (I used Triscuits)
  • 1/3 c. unsweetened shredded coconut
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground black pepper
  • 8 oz. white/basmati rice cooked according to package directions
  • 1/2 c. chopped fresh mango
  • 1/3 c. sliced green onions
  • 1/3 c. chopped cilantro
1.  Rinse shrimp in cold water, pat dry with paper towels.  Set shrimp aside.
2.  Preheat oven to 450 degrees.
3.  Lightly coat a large baking sheet or jelly roll pan with cooking spray and set aside.
4.  Place egg whites in a shallow dish.
5.  In a separate shallow dish, mix Triscuits, coconut, ginger, and pepper.
6.  Dip each shrimp first in egg whites, then in cracker mixture.  Arrange shrimp in a single layer on the prepared baking sheet.
7.  Bake for 8-10 minutes or until shrimp are opaque and cooked through.  Coating should be lightly browned.
8.  Combine rice, mango, green onions, and cilantro.  Serve shrimp (approx. 8-10, depending on size) over rice pilaf.


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