Coconut Shrimp

Southern Living
Coconut Shrimp Recipe
Photo: Jennifer Davick; Styling: Lydia Pursell
These coconut shrimp are baked so you can enjoy all the flavor of the dish and still feel good about what you're eating! Not craving seafood? Make coconut chicken using this recipe and serve with honey mustard dipping sauce.
Makes 4 servings


+ Add To Shopping List
1 1/2 pounds unpeeled, large raw shrimp (21/25 count)
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup Japanese breadcrumbs (panko)
1 teaspoon paprika


Prep: 20 Minutes
Other: 15 Minutes

1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein shrimp, if desired.

2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

3. Whisk egg whites in a bowl just until foamy.

4. Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.

5. Stir together coconut, breadcrumbs, and paprika in another shallow dish.

6. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack.

7. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.

Try this twist!

Coconut Chicken: Substitute 1 1/2 lb. chicken breast tenders for shrimp. Proceed with recipe as directed, beginning with Step 2 and increasing bake time to 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Sprinkle with salt to taste, if desired.

Note: Nutritional analysis does not include salt to taste.

Calories 448; Fat 11g (sat 6.6g, mono 1.9g, poly 1g); Protein 40.3g; Carb 46.4g; Fiber 1.9g; Chol 94mg; Iron 1.7mg; Sodium 604mg; Calc 65mg.

Created date

April 2010

Nutritional Information

Calories 446
Fat 10 g
Satfat 6 g
Monofat 1 g
Polyfat 1.3 g
Protein 40.5 g
Carbohydrate 47.9 g
Fiber 1.9 g
Cholesterol 259 mg
Iron 4.7 mg
Sodium 774 mg
Calcium 137 mg