Sauteed Coconut Shrimp with Chili-Lime Dipping Sauce

Servings: 40

Serving Size: 1 shrimp

Yield: 40 shrimp

1 cup Asian sweet chili sauce

Fat-free cooking spray, as needed

4 tbsp cilantro, fresh, chopped

2 cups toasted coconut

1. Spray fat-free cooking spray on a saute pan and toast coconut until brown.
2. Put 1/2 shrimp into two large ziplog bags with Asian chili sauce, cilantro, and coconut.
3. Let marinate for 1hr in refrigerator.
4. Empty the contents of the bags into a large saute pan.
5. Saute on high heat until done. Empty remaining sauce into a separate bowl and serve.

Nutrition Facts Per Serving

Old Recipe: 122 calories; 10.2g of fat; 3.1g of saturated fat; 2.6g of protein; 1g of fiber.

Our modified recipe: 20 calories; 1.7g of fat; 1.5g ofsaturated fat; .2g of protein; .5g of fiber.