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Baked Coconut Shrimp

Photo: Dominic Perri; Styling: Gerri Williams for James Reps

 

Prep time 18 mins
Cook time 20 mins
Yield

Serves: 4

We bet you won't miss the frying once you try our kid-friendly Baked Coconut Shrimp.

Ingredients

  • 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

Nutrition Information

  • calories 501
  • fat 17 g
  • satfat 13 g
  • protein 41 g
  • carbohydrate 41 g
  • fiber 4 g
  • cholesterol 259 mg
  • sodium 723 mg

How to Make It

  1. 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.

  2. 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.

Also appeared in: All You, May, 2014;