Baked Coconut Shrimp

READY IN: 40mins
Recipe by AriMad

Weight Watchers Seafood and Fish Recipes

Top Review by Ambervim

Why did I ever think these were hard to make? EASY. I like the purity of this recipe. I used key lime from my yard in the honey. My shrimp were 31-40 tail on. This size only needed 10 minutes. I like the tail on so there is a little handle. I had to use more coconut and next time would sprinkle just a little on top of each prior to baking. Butterflying the shrimp would allow it to hold more coconut. I put a dab of mango jam with lemon juice mixed in it on each and that was wonderful.

Ingredients Nutrition

  • 1 12 lbs shrimp, Extra large, defrosted, shelled and deveined, rinsed and patted dry
  • 13 cup cornstarch
  • 12 teaspoon ground red pepper
  • salt, dash
  • 1 tablespoon honey
  • 1 tablespoon lime juice, fresh squeezed
  • 13 cup egg white
  • 34 cup coconut


  1. Preheat oven to 425°F Lightly spray a large baking sheet with butter flavored cooking spray.
  2. In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approximately 30-45 seconds.
  3. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.
  4. Place coconut in a thin layer on a pie plate or flat dish.
  5. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
  6. Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

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