We bet you won't miss the frying once you try our kid-friendly Baked Coconut Shrimp.
3 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups sweetened flaked coconut
1 1/2 cups panko
3 large egg whites
1 1/2 pounds extra jumbo or colossal tail-on shrimp, peeled, deveined and patted dry
How to Make It
Preheat oven to 400ºF. Line a baking sheet with parchment. Place cornstarch and salt into a large ziplock bag. Place coconut and panko into second ziplock bag, breaking up any clumps of coconut. Shake bags to mix contents. Whisk egg whites in a shallow bowl until foamy.
Place shrimp into ziplock bag with cornstarch mixture and shake until shrimp are coated evenly. Dip shrimp, a few at a time, in egg whites. Shake off excess and drop shrimp into ziplock bag with coconut mixture. Shake until shrimp are coated. Place in a single layer on baking sheet and bake, turning once, until coconut is golden and shrimp are cooked through, 15 to 20 minutes. Serve immediately.
This was very delicious; followed the recipe exactly. It was easy to put together. The only thing I will add in the future is a salsa/sauce that is a combination of sweet and spicy. Served with coconut rice and my husband loved it.
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