1/7 Photos of Oven-Baked Coconut Shrimp (Low-Fat)
There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)
My Private Note
Units: US | Metric
- 1Set oven to 375 degrees F.
- 2Rinse the shrimp under cold water and pat dry with paper towels.
- 3In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
- 4Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
- 5Place the coconut in a shallow dish.
- 6Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
- 7Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
- 8Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
- 9Lightly spray the shrimp with cooking spray.
- 10Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.
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Nutritional Facts for Oven-Baked Coconut Shrimp (Low-Fat)
Serving Size: 1 (17 g)
Servings Per Recipe: 26
- Amount Per Serving
- % Daily Value
- Calories 39.4
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 1.7 g
- Cholesterol 7.5 mg
- Sodium 143.9 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 0.2 g
- Sugars 2.3 g
- Protein 1.3 g