Coconut-Pecan Shrimp with Orange Dipping Sauce

Although this isn't a low-calorie recipe, it's lower in total fat and calories than a deep-fried version.


Makes 6 servings (serving size: per serving with shrimp and sauce)

Recipe from

Southern Living

Nutritional Information

Calories 415
Caloriesfromfat 38 %
Fat 18 g
Satfat 8 g
Monofat 4.9 g
Polyfat 3 g
Protein 23 g
Carbohydrate 44 g
Fiber 2.4 g
Cholesterol 144 mg
Iron 3.3 mg
Sodium 357 mg
Calcium 81 mg


1 1/2 pounds unpeeled, large fresh shrimp
1 teaspoon seasoned salt
3 egg whites
1 1/2 cups sweetened flaked coconut
2/3 cup ground pecans
2 tablespoons all-purpose flour
Vegetable cooking spray


Peel shrimp, leaving tails on, and devein, if desired.

Sprinkle shrimp evenly with seasoned salt.

Whisk egg whites in a small bowl until frothy.

Combine coconut, pecans, and flour in a shallow bowl.

Place a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan.

Dip shrimp, 1 at a time, in egg whites, and dredge in coconut mixture. Arrange shrimp on rack. Coat shrimp evenly with cooking spray.

Bake at 425° for 10 to 15 minutes or just until shrimp turn pink, turning after 5 to 7 minutes. Serve with Orange Dipping Sauce.