I love all things coconut, but dislike the high fat content that typically comes with dishes that use coconut. So I decided to search for inspiration to create a dish that was lower in fat, but sufficiently coconutty. This definitely fits the bill! And seeing as it is prime season for squash, why not make the most of the delicious vegetable and make it as a tasty side?!
Macros per portion (based on 5 servings); 253kcal; 22g protein, 29g carbs (5g fiber), 5g fat
1lb cooked shrimp (tails and heads removed).
2 egg whites.
3 tbsp cornstarch.
2 single serve packets of Stevia.
30g (0.2cups) unsweetened, desiccated coconut.
1lb butternut squash, peeled, seeds removed and cubed.
1 tbsp smoked paprika.
2 tbsp cumin.
1 tsp ground ginger.
1. Put a large non-stick pan over a medium heat.
2. Add the cubed butternut squash and cook for 5-10 minutes, stirring frequently to avoid the squash sticking (can add oil to prevent this if you would prefer).
3. When the edges of the squash start to soften, add the cumin, smoked paprika, ginger and water and turn down the heat. Stir the squash thoroughly to ensure the spices cover every cube. Add a lid to the saucepan and cook over a low heat for 30minutes, stirring occasionally.
4. Preheat your oven to 350 degrees Fahrenheit.
5. Whisk your egg whites until they resemble stiff peaks (the fluffier the better).
6. In a separate bowl, measure out the cornstarch.
7. In a separate bowl, weigh out the coconut, add the sweetener and combine.
8. Line a baking tray with grease proof paper.Either in batches, or individually, (depending on patience level and time constraints), dip the shrimp in the egg whites, cornstarch then the coconut and lay on the baking tray.
9. Bake in the center of your pre-heated oven for 15-20 minutes, checking the shrimp halfway through and turning over if necessary.
10. Serve immediately with the butternut squash or portion out for an easy lunch prep for the week!