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.

Yield: Makes 6 servings (serving size: per serving with shrimp and sauce)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 415
  • Calories from fat: 38%
  • Fat: 18g
  • Saturated fat: 8g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 3g
  • Protein: 23g
  • Carbohydrate: 44g
  • Fiber: 2.4g
  • Cholesterol: 144mg
  • Iron: 3.3mg
  • Sodium: 357mg
  • Calcium: 81mg


  • 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


  1. Peel shrimp, leaving tails on, and devein, if desired.
  2. Sprinkle shrimp evenly with seasoned salt.
  3. Whisk egg whites in a small bowl until frothy.
  4. Combine coconut, pecans, and flour in a shallow bowl.
  5. Place a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan.
  6. Dip shrimp, 1 at a time, in egg whites, and dredge in coconut mixture. Arrange shrimp on rack. Coat shrimp evenly with cooking spray.
  7. 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.
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