Coconut Shrimp

Photo: Van Chaplin; Styling: Vanessa McNeil Rocchio
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 363
  • Calories from fat: 0.0%
  • Fat: 8.9g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 39g
  • Carbohydrate: 28.8g
  • Fiber: 2.6g
  • Cholesterol: 259mg
  • Iron: 4.5mg
  • Sodium: 601mg
  • Calcium: 93mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.
  2. 2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
  3. 3. Whisk egg whites just until foamy.
  4. 4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.
  5. 5. 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.
  6. 6. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.
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