Total Time
Prep 30 mins
Cook 15 mins

Ingredients Nutrition

  • butter-flavored cooking spray
  • 78.07 ml cornstarch
  • 2.46-4.92 ml ground red pepper
  • 1.23 ml salt
  • 14.79 ml honey
  • 14.79 ml lime juice
  • 3 egg whites
  • 236.59 ml shredded coconut flakes
  • 680.38 g large raw shrimp, peeled and deveined,rinsed and patted dry


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

Fantastic!! It's a little pokey to dip/coat all the shrimp, but totally worth it. Completely delicious - thanks for a great recipe!!

mplsgirl May 19, 2011

I am sorry to give a low review, especially after seeing that several others had great success with this recipe. Coconut Shrimp is normally a favorite dish in my house, so I was eager to try this healthier baked version. I had trouble getting the coconut to stick properly and I also ran out of coconut before I was even halfway through dipping the shrimp. The recipe only calls for 1 cup for 1 1/2 pounds of shrimp. I checked the shrimp at the 10 minute mark and they were already getting a bit too dark, so I pulled them out. The shrimp themselves were cooked nicely, but the flavor of the coating just didn't work out for us.

HeatherFeather January 13, 2010