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