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    You are in: Home / Recipes / Low-Fat Baked Coconut Shrimp With Dipping Sauce Recipe
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    Low-Fat Baked Coconut Shrimp With Dipping Sauce

    Average Rating:

    2 Total Reviews

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    • on February 10, 2010

      Really great recipe!! I wanted to make use of leftover sweetened coconut I had on hand, and this seemed to be a great fit. I love coconut shrimp, and the added benefit of it being healthy and baked was a bonus! No changes made - will definitely make again! Thank you!!

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    • on February 13, 2009

      This was absolutely fabulous! I used a bit more coconut than what is called for in the recipe and added about 1/2 tsp garlic salt to the coconut mixture. In addition, I used the Pina Colada Dipping Sauce from Red Lobster Parrot Bay Coconut Shrimp by Todd Wilbur instead of the orange sauce in this recipe. I love coconut shrimp when I go out to seafood restaurants, but have always avoided fixing it at home because I refuse to deep fry anything. This recipe allowed me to fix one of my favorite dishes without deep frying, and will be made often. Thanks so much for posting, KadesMom!

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    Nutritional Facts for Low-Fat Baked Coconut Shrimp With Dipping Sauce

    Serving Size: 1 (83 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 159.7
     
    Calories from Fat 19
    12%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 150.4 mg
    50%
    Sodium 139.0 mg
    5%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 0.3 g
    1%
    Sugars 16.1 g
    64%
    Protein 16.5 g
    33%

    The following items or measurements are not included:

    Baker's angel flake sweetened coconut

    Shake-and-Bake

    rice wine vinegar

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