Baked Coconut Shrimp
photo by Ambervim
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
3
ingredients
- 680.38 g shrimp, Extra large, defrosted, shelled and deveined, rinsed and patted dry
- 78.78 ml cornstarch
- 2.46 ml ground red pepper
- salt, dash
- 14.79 ml honey
- 14.79 ml lime juice, fresh squeezed
- 78.78 ml egg white
- 177.44 ml coconut
directions
- Preheat oven to 425°F Lightly spray a large baking sheet with butter flavored cooking spray.
- In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approximately 30-45 seconds.
- Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.
- Place coconut in a thin layer on a pie plate or flat dish.
- Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
- 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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Reviews
-
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.