At almost 1,200 calories and 33 grams of fat (for an appetizer!), the original version of this favorite starter is incredibly naughty—and, admittedly, incredibly tasty. With apologies to Monty Python, these coconut shrimp have lost their naughty bits but are none the worse for having done so.

　　

Ingredients

serves 4

　　1/4 cup unsweetened large coconut flakes

　　3/4 cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural

　　1/4 cup whole-wheat flour

　　3 egg whites

　　1 teaspoon coconut extract

　　8 ounces large shrimp, peeled and deveined

　　Salt and freshly ground black pepper

　　One 8-ounce can unsweetened crushed pineapple in juice

　　1/2 teaspoon chili garlic sauce, such as Twong Ot Toi Vietnam

　　

Step 1

Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

　　

Step 2

Spread the coconut out on the prepared baking sheet and bake, stirring occasionally, until it is pale golden brown, about 7 minutes. Allow the coconut to cool completely.

　　

Step 3

Place 3 tablespoons of the toasted coconut in the bowl of a food processor, and pulse until it is finely chopped. In a small bowl, combine the pulsed coconut with the panko. (Reserve the remaining 1 tablespoon whole coconut flakes.)

　　

Step 4

Raise the oven temperature to 450˚F. Place a wire rack on a baking sheet and set it aside.

　　

Step 5

Place the flour in a shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks; whisk the coconut extract into the egg whites. Dredge the shrimp in the flour, shaking off any excess. Add the shrimp to the egg whites and toss to coat completely. Then add the shrimp, a few at a time, to the coconut-panko mixture and coat completely.

　　

Step 6

Place the breaded shrimp on the wire rack and season them generously with salt and pepper. Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 minutes.

　　

Step 7

Meanwhile, in a blender, puree the pineapple (with its juice) with the chili garlic sauce until smooth. Season with salt and pepper to taste.

　　

Step 8

Sprinkle the remaining 1 tablespoon coconut flakes over the shrimp. Serve with the pineapple sauce for dipping.

　　

nutrition information

Step 9

Fat: 33.2g (before), 3.6g (after)

　　

Step 10

Calories: 1,176 (before), 178 (after)

　　

Step 11

Protein: 13g

　　

Step 12

Carbohydrates: 23g

　　

Step 13

Cholesterol: 65mg

　　

Step 14

Fiber: 3g

　　

Step 15

Sodium: 277mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.