Recipe developed by Emily Cooper, RDN, of Sinful Nutrition
| 1 cup finely shredded, unsweetened coconut | |
| 1 egg white | |
| 1/2 pound cooked shrimp, peeled and chopped | |
| 3 tablespoons sweet chili sauce | |
| 1 teaspoon crushed red pepper flakes |
A lightened-up recipe for coconut shrimp, these baked coconut shrimp cups are an easy and delicious appetizer for your next seafood party or gathering.
| 1. | Preheat oven to 350°F. Spray a mini muffin tin with non-stick cooking spray. Set aside. |
| 2. | In a small bowl, whisk egg white until frothy. |
| 3. | Add shredded coconut, and stir to combine. |
| 4. | Add one tablespoon of coconut to each well of muffin tin. |
| 5. | Press gently to form cups. |
| 6. | Bake in preheated oven 7-10 minutes, or until edges start to brown. |
| 7. | Let cool 10 minutes, and carefully remove cups from tin. |
| 8. | In a small bowl, combine shrimp and chili sauce. |
| 9. | Heat in microwave or in a small saucepan just before serving. |
| 10. | Add mixture evenly to prepared cups, and garnish with crushed red pepper flakes before serving. |
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