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Coconut Shrimp

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

Ingredients

  • 1 1/2 pounds unpeeled, large raw shrimp
  • Vegetable cooking spray
  • 2 egg whites
  • 1/4 cup cornstarch
  • 1 tablespoon Caribbean jerk seasoning
  • 1 cup sweetened flaked coconut
  • 1 cup Japanese breadcrumbs (panko)
  • 1 teaspoon paprika

Nutrition Information

  • calories 363
  • caloriesfromfat 0.0 %
  • fat 8.9 g
  • satfat 5.4 g
  • monofat 0.7 g
  • polyfat 1.2 g
  • protein 39 g
  • carbohydrate 28.8 g
  • fiber 2.6 g
  • cholesterol 259 mg
  • iron 4.5 mg
  • sodium 601 mg
  • calcium 93 mg

How to Make It

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

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

  3. Whisk egg whites just until foamy.

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

  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.

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