Recipe: Whole Wheat Panko and Coconut Encrusted Shrimp with Honey/Papaya Sauce

This is a recipe that I have gotten a lot of requests for, so I decided to share!  Enjoy!

Ingredients:

• 16 shrimp (I don’t do raw shrimp, so I used the cooked, peeled, and deveined shrimp)
• 6 Tbs whole wheat panko
• 1/4 cup unsweetened shredded coconut
• 1/4 cup whole wheat or coconut flour
• 1 egg
• 1 cup papaya
• 3 Tbs honey
• 1 tsp grated lime peel
• 2 Tbs lime juice
• 1/8 tsp cayenne pepper
• 4 cups salad greens

1.  Thaw shrimp by running under cold water in a strainer for 5-6 minutes.  Pat dry.
2.  Preheat oven to 450 degrees.
3. In a food processor, blend papaya, honey, lime peel, and lime juice until it becomes a smooth sauce.
4. Place flour in one shallow bowl.  In a second shallow bowl, lightly beat egg.  In the third shallow bowl, combine panko and shredded coconut.
5. Dip shrimp in flour first.  Next coat the shrimp with the beaten egg.  Finally dip the shrimp in the panko/coconut mixture, and place on a baking pan with non-stick aluminum foil.  Bake approximately 10 minutes until panko is golden brown.
6. Place one cup of greens in a bowl.  Top with 4 shrimp and 3 Tbs dipping sauce.

Servings:  4 (4 shrimp, 1 cup greens, and 3 Tbs sauce each)

Approximately 232 calories per serving.

This recipe was adapted from “Our Best Diabetic Recipes”