Crispy Coconut Shrimp
Grapefruit, Cucumber, and Avocado Salad
Ingredients
- 1 cup panko breadcrumbs (preferably whole wheat)
- ½ cup sweetened shredded coconut
- 1½ lb peeled and deveined, large shrimp
- ¾ cup organic curry mayonnaise (such as Hellmann's)
- ¼ tsp salt
- ½ tsp black pepper
- ½ cup apricot preserves
- 1 Tbsp rice wine vinegar
- ⅛ tsp crushed red pepper
Instructions
- Preheat oven to 425°F. Stir together panko and coconut in a shallow bowl. Toss together shrimp and mayonnaise in a large bowl.
- Remove shrimp from mayonnaise, and sprinkle with salt and black pepper; dredge in panko mixture, shaking off excess. Place on a greased wire rack on a baking sheet.
- Bake 14 to 17 minutes or until shrimp turn pink and coconut is browned.
- Meanwhile, combine preserves, vinegar, and red pepper. Serve sauce with shrimp.
Side Dish Ingredients
- 1 English cucumber, sliced
- 1 avocado, sliced
- 2 (7-oz) jars refrigerated grapefruit segments in syrup, drained
- 1 (1-oz) pkg fresh mint, torn
- 2 Tbsp honey
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lime juice
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
427
|
154
|
581
|
| Fat (g) | 26 | 10 | 36 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 18 | 2 | 20 |
| Carb (g) | 32 | 18 | 50 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 531 | 170 | 701 |
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