Coconut Shrimp

Coconut Shrimp Recipe
Photo: Van Chaplin; Styling: Vanessa McNeil Rocchio

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 12 Minutes

Nutritional 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

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

Preparation

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.

March 2008
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