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!!
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Units: US | Metric
- 1Preheat 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.
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Nutritional Facts for Baked Coconut Shrimp
Serving Size: 1 (241 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 409.6
- Calories from Fat 138
- Total Fat 15.4 g
- Saturated Fat 11.5 g
- Cholesterol 259.2 mg
- Sodium 821.9 mg
- Total Carbohydrate 28.2 g
- Dietary Fiber 1.7 g
- Sugars 15.2 g
- Protein 38.3 g