Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.
Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
Whisk egg whites just until foamy.
Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.
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.
Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.
yummy... i've been craving coconut shrimp and after comparing recipes, this was the most flavorful, easiest, and healthiest. will definitely keep this in mind the next time a craving pops up. served with maui mustard sauce (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=682941)
I don't usually like a recipe where the clean up takes longer than the cooking, but this is an exception. The shrimp was surprisingly crunchy and delicious. I used frozen shrimp because I hate cleaning and deveining shrimp. I love how the recipe says, "devein, if desired." When is that not desirable? I would serve to company -- because it is not fried, it does not need to be served immediately. I did not enjoy the orange marmalade sauce, but I hate mustard. Still looking for a good sauce.
This was very good! I didn't have a wire rack to put the shrimp on so i just had to lay them on a cookie sheet. i think they weren't as crunchy as they should have been b/c of that. probably would have been just as good fried.
This is the best Coconut Shrimp I've ever tasted! Fabulous recipe! The dipping sauce that another reader submitted is what made it truly amazing (1/2 cup reduced sugar orange marmalade, 1/4 c. dijon mustard, 1/4 c. honey and less than 1/4 t. hot pepper sauce.) I used 1 pound large frozen peeled shrimp with tail on, and I still needed to add 1 more egg white and 50% more cornstarch/jerk seasoning. I placed shrimp on sprayed wire rack, sprayed shrimp, then squeezed shrimp with 2nd sprayed rack and flipped all the shrimp at once. Ditto when flipping shrimp at 8 minutes.
So easy and incredible! The cooking spray you put on before baking really gives it that crunchy deep-fried texture!! They tasted better than some I've had in restaurants! I served them with a dipping sauce as follows: 1/2 cup reduced sugar orange marmalade, 1/4 cup dijon mustard, 1/4 cup honey and 1/4 teaspoon hot pepper sauce. Gave it just the right kick! DELICIOUS!!
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