Prep Time
20 Mins
Other Time
15 Mins
Makes 4 servings
Photo: Jennifer Davick; Styling: Lydia Pursell

How to Make It

Step 1

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

Step 2

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

Step 3

Whisk egg whites in a bowl just until foamy.

Step 4

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

Step 5

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

Step 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.

Step 7

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

Step 8

Try this twist!

Step 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.

Step 10

Note: Nutritional analysis does not include salt to taste.

Step 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.

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