Photo: Dana DeVolk
Baked Coconut Shrimp with Raspberry Chile Sauce
9 ingredients
5 min + 15 min
6
openrecipes
Sweet and crunchy baked coconut shrimp with raspberry chile sauce.
Estimated Nutrition (whole recipe, rough)
992
Calories
48g
Protein
35g
Fat
123g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Red Raspberry | 1 cup (123g) | 64 |
| Chili | 1 tsp (2.7g) | 8 |
| Sriracha | 1 tsp (5g) | 5 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Egg Whites
- 1 Tablespoon Flour
- ⅓ cups Panko Crumbs
- ⅓ cups Coconut (shredded Or Flaked)
- ¼ teaspoons Red Pepper Flakes
- ¼ teaspoons Chili Powder
- 24 whole Large Shrimp (24 Should Be About 1 Pound) Tails On, Peeled And Deveined
- 2 Tablespoons Red Raspberry Jam
- ½ teaspoons Sriracha Chile Sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes