Photo: Van Chaplin; Styling: Vanessa McNeil Rocchio
Prep Time
20 Mins
Cook Time
12 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.

Step 2

Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

Step 3

Whisk egg whites just until foamy.

Step 4

Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.

Step 5

Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.

Step 6

Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.

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