- 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
- 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
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.