- 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
- Orange Dipping Sauce
- 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
How to Make It
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.