Oven-Baked Coconut Shrimp (Low-Fat)

READY IN: 40mins
SERVES: 26
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 375 degrees F.
  • Rinse the shrimp under cold water and pat dry with paper towels.
  • In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
  • Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
  • Place the coconut in a shallow dish.
  • Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
  • Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
  • Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
  • Lightly spray the shrimp with cooking spray.
  • 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.
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