Oven Baked Coconut Shrimp Recipe
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Ingredients
- 26 large uncooked shrimp (peeled, deveined and leave tails intact)
- 1/3 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon ground red pepper
- 3 large egg whites
- 1 1/2 cups sweetened flaked coconut
Directions
- Set oven to 375 degrees
- Rinse the shrimp under cold water and pat dry with paper towel
- 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 mins)
- 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
- Grease the baking pan generously and serve with pineapple or fruit salsa
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 393g | |
| Calories 627 | |
| Calories from Fat 205 | 33% |
| Total Fat 24.27g | 30% |
| Saturated Fat 19.15g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 2776mg | 116% |
| Potassium 735mg | 21% |
| Total Carbs 51.51g | 14% |
| Dietary Fiber 6.3g | 21% |
| Sugars 4.6g | 3% |
| Protein 50.06g | 80% |
