Total Time
40mins
Prep 20 mins
Cook 20 mins

I love anything that has coconut in it and this is one a fantatic way to bring coconut to a main course. The best part is that these coconut shrimp are not fried so you can eat more of them with out feeling guilty!! I like to serve them with pineapple salsa, which means I add crushed pineapple and coconut to a jar of salsa. It’s a spectacular treat!!

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. -Peel, devein and rinse shrimp.
  3. -Lay shrimp on a baking sheet and pat dry.
  4. -In a pie plate or other shallow dish, combine cornstarch, salt and red pepper.
  5. -In a shallow bowl, beat egg whites until slightly frothy.
  6. -Place coconut in another shallow dish.
  7. -Dredge each shrimp in the cornstarch mixture, then egg whites and finally coconut.
  8. -Press lightly with fingers to make sure shrimp is evenly coated.
  9. -After dredging, lay each shrimp on a baking sheet coated with cooking spray.
  10. -Bake for 20 minutes, turning over each shrimp after 10 minutes.