Coconut beer-battered shrimp at Catch 35, 35 W. Wacker Dr. in Chicago, Feb. 10, 2011 | John J. Kim~Sun-Times
Updated: December 8, 2012 6:02AM
Q. I love coconut shrimp but I don’t want it to wreck my diet. Do you know how I could make it less fattening?
A. A restaurant favorite, coconut shrimp is sweet, crunchy and almost always deep-fried — hence its deliciousness. Next time you’re tempted to order it, consider this: ONE coconut shrimp contains 126 calories and more than 7 grams of fat.
Mathematically speaking, that means more than 50 percent of the calories come from fat. And when was the last time you ate just one shrimp?
Here’s the deal: ALL of the fat comes from the batter and frying process because shrimp is virtually fat-free by nature.
Since I realize people adore the dish, I developed a fabulous coconut shrimp recipe with only four ingredients (plus salt and pepper). You’ll be amazed at the amount of flavor you get from just four ingredients. Tangy buttermilk tenderizes succulent shrimp while acting as the “glue” for the coconut crust.
I also add whole-wheat Saltine crackers for that “fried,” crispy exterior. As the little crustaceans bake in the oven, the coconut becomes golden brown and develops a subtle nuttiness, the perfect contrast for the buttermilk.
The best part? You can enjoy eight of these gems for just 196 calories and 5 grams of fat.
Courtesy Robin Miller on foodnetwork.com. Scripps Howard