Prep 20 mins
Cook 20 mins
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! ;-)
- 26 large uncooked shrimp (peeled, deveined and leave tails intact)
- 1⁄3 cup cornstarch
- 1 teaspoon salt
- 1⁄2 teaspoon ground red pepper (can use more)
- 3 large egg whites
- 1 1⁄2 cups sweetened flaked coconut
- Set oven to 375 degrees F.
- Rinse the shrimp under cold water and pat dry with paper towels.
- In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
- Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
- Place the coconut in a shallow dish.
- Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
- Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
- Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
- Lightly spray the shrimp with cooking spray.
- Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.
This was great! I used half panko and half coconut, but I think next time I'll use 2/3 coconut and 1/3 panko, for more of the yummy toasted coconut! I put a little pineapple juice and a little coconut extract in the egg whites too. I served with sauce made from light sour cream, vanilla yogurt, crushed pineapple, dash of ceyanne, and some coconut extract. Thanks for another Superb recipe Kittencal!
These turned out really good. I used an orange marmalade and horseradish to dip these in. Thanks for posting!
OMG, these were good! So good that I didn't even stop to take my requisite photo! I didn't have enough coconut, so I used panko to fill in. Proportionally, it was probably 2/3 panko to 1/3 UNsweetened coconut flakes. The next time, will increase to maybe 1/2 and 1/2 because we really like the combo. These went together really fast and easy... instead of taking out the mixer, I whisked the egg white till frothy (about a minute) - it worked perfectly! The "batter" was easy to work with and adhered so well to the shrimp - love your technique! To get more of a coconut POP, we oiled the foil with a lovely cold-pressed coconut oil that's made here locally. And then served these with a dipping sauce made with with apricot jam, thai sweet chili sauce and cream-style horseradish. Absolutely delish - this is going in my favorites file! Thanks, Kittencal!