48 Reviews

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!

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soulcandybt August 13, 2010

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

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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!

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Jostlori May 18, 2013

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.

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tara portee April 11, 2012

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!!!

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Dunmar319 August 17, 2013

Awesome as usual Kittencals! Great way to have naughty coconut shrimp without the fat of frying!

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932ninja August 13, 2013

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.

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juliadjulie February 03, 2013

This was the best shrimp ever!

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Jd76 June 30, 2012

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.

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Jociecee February 12, 2012

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 ;)

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njreilly November 25, 2011
Oven-Baked Coconut Shrimp (Low-Fat)