Oven-Baked Coconut Shrimp (Low-Fat)

Total Time
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! ;-)

Ingredients Nutrition


  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.
Most Helpful

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!

soulcandybt August 13, 2010

These turned out really good. I used an orange marmalade and horseradish to dip these in. Thanks for posting!

sweetcakes July 19, 2010

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!

Jostlori May 18, 2013

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