ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut Shrimp

Photo: Jennifer Davick; Styling: Lydia Pursell
Prep time 20 mins
Other time 15 mins
Yield Makes 4 servings
These coconut shrimp are baked so you can enjoy all the flavor of the dish and still feel good about what you're eating! Not craving seafood? Make coconut chicken using this recipe and serve with honey mustard dipping sauce.


  • 1 1/2 pounds unpeeled, large raw shrimp (21/25 count)
  • 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
  • Honey-Mustard Sauce

Nutrition Information

  • calories 446
  • fat 10 g
  • satfat 6 g
  • monofat 1 g
  • polyfat 1.3 g
  • protein 40.5 g
  • carbohydrate 47.9 g
  • fiber 1.9 g
  • cholesterol 259 mg
  • iron 4.7 mg
  • sodium 774 mg
  • calcium 137 mg

How to Make It

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

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

  3. Whisk egg whites in a bowl just until foamy.

  4. Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.

  5. Stir together coconut, breadcrumbs, and paprika in another shallow dish.

  6. 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 with cooking spray; arrange shrimp on wire rack.

  7. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.

  8. Try this twist!

  9. Coconut Chicken: Substitute 1 1/2 lb. chicken breast tenders for shrimp. Proceed with recipe as directed, beginning with Step 2 and increasing bake time to 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Sprinkle with salt to taste, if desired.

  10. Note: Nutritional analysis does not include salt to taste.

  11. Calories 448; Fat 11g (sat 6g, mono 9g, poly 1g); Protein 3g; Carb 4g; Fiber 9g; Chol 94mg; Iron 7mg; Sodium 604mg; Calc 65mg.