These baked coconut shrimp tenders with sweet chili dipping sauce rival your favorite coconut shrimp any day!
A few months ago, my daughter and I hopped in the car and drove to Coupeville – a tiny town on Whidbey Island. The town is warm, inviting, and boasts a colorful and artistic community and serves an amazing coconut shrimp with a spicy sauce.
Naturally, a road trip includes sampling the local cuisine, and I’ve learned over the years to ask the residents where to eat. People are always happy to help, and chat with pride about all the wonderful things to do and see.
This particular trip found us seated at a restaurant overlooking the water, and enjoying a platter of coconut shrimp. My mouth still waters at the memory of those meaty bites of shellfish-encrusted with sweet coconut and dipped in a spicy tomato sauce.
I decided there was no reason why I couldn’t make my own, so I started to hunt through the freezer for the bag of shrimp that I knew was hiding in there somewhere.
While I couldn’t produce that bag of shrimp I found a bag of chicken and leftover shredded coconut, perfect to recreate the delicious shrimp we enjoyed in the form of a baked chicken tender.
I admit chicken breast can’t compete with fresh shrimp, but I can be creative, so I whipped up this tasty coconut chicken from Budget Byte’s Coconut Chicken and Sweet Chili Sauce instead. The chicken was sweet and satisfying, but I’m still craving that deep fried shrimp and a table by the window.
Hey, Lauren! It’s time for another road trip and a platter of coconut shrimp! You name the date and I’ll drive the car.
Can’t beat that!
- 1 pound chicken breast, sliced into 1" strips
- ½ cup plain lowfat yogurt
- 3 tablespoons lowfat milk
- ¼ cup whole wheat pastry flour
- ¾ cup panko bread crumbs
- ¾ cup unsweetened shredded coconut
- 1 cup sweet chili sauce
- Place flour in with a pinch of salt in one dish, yogurt and milk whipped together in another dish, and panko mixed with coconut in another dish.
- Cover a baking sheet with foil and spray a cookie cooling rack with cooking spray. Heat oven to 400 degrees.
- Pat chicken dry and dredge in flour, then in yogurt, then in coconut. Place on cookie rack.
- Spray with cooking spray and bake for 12 - 15 minutes until chicken is cooked through. You may have to turn on the broiler and lightly broil to nicely brown the chicken. The yogurt tends to keep it from browning well.
- Serve with dipping sauce.
Calories: 378 Weight Watchers PointsPlus 10 Total Fat: 8.84g Cholesterol: 74mg Sodium: 235mg Total Carbs: 45.11g Dietary Fiber: 1.93g Sugars: 16.58g Protein: 30.83g