By Kittencalskitchen on July 05, 2006
Photo by soinlovewithfood
Photo by soinlovewithfood
"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! ;-)"
Serving Size: 1 (17 g)
Servings Per Recipe: 26
"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!"
"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."
"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!"
"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 ;)"
"Made this tonight and it was delicious. Couldn't be easier to make. I had some shrimp left after using all the coconut, so I used panko on them instead and it was really good and crisp. I will be using this recipe alot. Thanks!"
"Absolutely delicious! I can't cook for beans. But I tried this recipe and I was able to make this wonderful dish. And if I can make it, anyone can. Easy to follow and fabulous results. Excellent recipe!"
"Fabulous! My whole family loves coconut shrimp, so I was thrilled to find a healthier way to cook them. The coconut adhered beautifully and I had no problems! I did use almost double the amt. of coconut. I also used a non-stick alum. foil and sprayed with Pam. No sticking in sight! The only thing I will do differently is to serve this with some sort of dipping sauce. I'm thinking a sweet and sour sauce or a chipotle mayo dip. Thanks, Kitten! These are going into my best-of-the-best file! :)"
"this is so good! really easy too. my 6 year old often requests this, i don't know what she likes more, making it or eating it. still searching for the perfect dip, the last one we tried was an asian-style peanut dip, it was good. we spray our baking sheet with cooking spray and haven't had a problem with sticking."
"I never rate recipes but this was the best baked coconut shrimp recipe I've ever tasted. I tweaked the recipe just a bit - seasoning the cornstarch with garlic powder, salt, red pepper flakes, chili powder (I like it spicy), and fresh ginger."
"My husband and I just loved this recipe! I made it as is and it was pretty easy to make."
"Just far too hard to make, and no real way that I can tell to make them pretty. Taste came out mediocre for us. Pretty much ruined my evening."
"After the first bite, I thought that I was in heaven, and they are low fat also. These amazing shrimp were perfectly cooked, juicy and firm, enclosed in a sweet coconut batter. I love the heat that the cayenne pepper adds to the batter. I served these little treats with Thai hot sauce. I'll be making these often. Kitten thanks so much for sharing. Updated: I make these for special occasions, today I made them for my young friend that is moving at the end of the month, he remembered them from last summer and asked for them specifically. They just keep getting better and better each time I make these...Kudos my friend :)"
"Loved these! I had no problem with sticking, but I did use alot of cooking spray, and I also crumpled the foil prior to spraying per another suggestion, and I think it helped. We will make these again for sure! Way better then frying."
"Another fabulous recipe! I love coconut shrimp and was thrilled to find a recipe for baked instead of deep fried."
"Yum yum yum. Be sure to spray everywhere with the cooking spray--I missed a spot in the corner and that got a bit messy ;) Very good and had all the ingredients for it on hand. And not so fattening like fried. Thanks a lot! (Served with dipping sauce: orange marmalade, a little brown mustard and a little bit of honey with a dash of salt. very sweet but we like it that way) :)"