I don't usually like a recipe where the clean up takes longer than the cooking, but this is an exception. The shrimp was surprisingly crunchy and delicious. I used frozen shrimp because I hate cleaning and deveining shrimp. I love how the recipe says, "devein, if desired." When is that not desirable? I would serve to company -- because it is not fried, it does not need to be served immediately. I did not enjoy the orange marmalade sauce, but I hate mustard. Still looking for a good sauce.
Photo: Van Chaplin; Styling: Vanessa McNeil Rocchio
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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
- 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
- 1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.
- 2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
- 3. Whisk egg whites just until foamy.
- 4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.
- 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. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.
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