Oven-Baked Coconut Shrimp (Low-Fat)

READY IN: 40mins
Recipe by Kittencal@recipezazz

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! ;-)

Top Review by soulcandybt

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!

Ingredients Nutrition

Directions

  1. Set oven to 375 degrees F.
  2. Rinse the shrimp under cold water and pat dry with paper towels.
  3. In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
  4. Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
  5. Place the coconut in a shallow dish.
  6. Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
  7. Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
  8. Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
  9. Lightly spray the shrimp with cooking spray.
  10. 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.

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