Crispy Coconut Shrimp
Grapefruit, Cucumber, and Avocado Salad
Ingredients
- ½ cup panko breadcrumbs (preferably whole wheat)
- ¼ cup sweetened shredded coconut
- ¾ lb peeled and deveined, large shrimp
- ⅓ cup organic curry mayonnaise (such as Hellmann's)
- ⅛ tsp salt
- ¼ tsp black pepper
- ¼ cup apricot preserves
- ½ Tbsp rice wine vinegar
- Pinch of 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
- ½ English cucumber, sliced
- 1 small avocado, sliced
- 1 (7-oz) jar refrigerated grapefruit segments in syrup, drained
- ½ (1-oz) pkg fresh mint, torn
- 1 Tbsp honey
- 1 Tbsp extra virgin olive oil
- ½ 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 | 3 | 3 | |
| Calories |
427
|
181
|
608
|
| Fat (g) | 26 | 12 | 38 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 18 | 2 | 20 |
| Carb (g) | 32 | 20 | 52 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 531 | 171 | 702 |
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