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)
Preheat oven to 425°. Peel shrimp, leaving tails on; devein shrimp, if desired.
Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
Whisk egg whites in a bowl just until foamy.
Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.
Stir together coconut, 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 with cooking spray; arrange shrimp on wire rack.
Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.
Try this twist!
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.
Note: Nutritional analysis does not include salt to taste.
I am glad others had success, but this was an epic fail. Dry and did not brown at all like the photo. I have used Ritz crackers for oven "frying" chicken and shrimp and had great success as they have a higher fat content. I would not risk shrimp expense on this recipe
THIS WAS EXCELLENT!! I MADE IT WITH CHICKEN AND USED UNSWEETENED COCONUT AND CHIPOLTE GROUND PEPPER INSTEAD OF THE JERK SEASONING!! AWESOME!!! SERVED IT WITH MANGO SALSA, SPINACH & QUINOA. AWESOME HEALTHY MEAL!!
I made this recipe for a family get together,everyone loved them.They were easy to make and I especially liked that they were not fried.I did add a few sprinkles of onion powder and granulated garlic to give it a little more flavor.I made 2lbs and had 4 left.I also made rice pilaf and mixed veggies to go with them. I will definatley make these they are great for any occasion and I will never buy pre-made again.
This was a hit at a Caribbean themed party I threw. Though, i thought they were best when they came right out of the oven. Once they cooled down a bit I thought they kind of had a waxy taste due to the coating. I will make again though, b/c they were a hit when they were hot.