Baked Coconut Shrimp

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

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

Yield: Serves: 4
Cost per Serving: $3.21
Recipe from All You

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 501
  • Fat: 17g
  • Saturated fat: 13g
  • Protein: 41g
  • Carbohydrate: 41g
  • Fiber: 4g
  • Cholesterol: 259mg
  • Sodium: 723mg

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

Preparation

  1. 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. 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.
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