Baked Coconut Shrimp

Recipe by AriMad
READY IN: 40mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs shrimp, Extra large, defrosted, shelled and deveined, rinsed and patted dry
  • 13
  • 12
    teaspoon ground red pepper
  • salt, dash
  • 1
    tablespoon honey
  • 1
    tablespoon lime juice, fresh squeezed
  • 13
    cup egg white
  • 34
    cup coconut
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DIRECTIONS

  • Preheat oven to 425°F Lightly spray a large baking sheet with butter flavored cooking spray.
  • In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approximately 30-45 seconds.
  • Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.
  • Place coconut in a thin layer on a pie plate or flat dish.
  • Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
  • Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.
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