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!
Really good. I prepared a little different because it was taking so long to prepare each shrimp individually. Instead I did it in several batches, tossed a handful of the shrimp around in the corn starch then dropped them all into the egg white and then laid them on a piece of foil and sprinkled coconut over it and sort of patted on there. It went much faster that way and still had all the great taste. I served with pineapple rice with long beans.
Delicious!!! I forgot the non stick spray, so they stuck a little. I took them out of oven at 10 minutes and then ended up frying them on the stove for 5 minutes. Not as healthy as original recipe but still amazing!!!
Awesome as usual Kittencals! Great way to have naughty coconut shrimp without the fat of frying!
Although the seasoning was great and well-balanced, and the shrimp themselves turned out perfectly cooked and tender, we just couldn't get past the dryness of the shredded coconut. I think this is one of those things that just needed to take a bath in some hot oil, sadly. Thanks for the recipe, though. We still had fun trying something new.
This was the best shrimp ever!
My family loved this recipe and it rivaled the coconut shrimp from a local restaurant. It has a very nice flavor and was easy to make too! Thanks for a great recipe that I will make again! Made for Best of 2011 Cookbook game.
yum! used potato starch instead of corn....and paired with a pineapple mango chili sauce. great recipe, especially for low fat! thank you for sharing....5 1/2 years ago ;)