ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Panko-Coconut Shrimp

Photo: Jennifer Causey; Styling: Heather Hadduck Hillegas

Active time 25 mins
Total time 35 mins
Yield

Serves 4 (serving size: about 6 shrimp)

Coating an ingredient with crumbs and oven-baking locks in moisture and adds satisfying crunch. The trick? Making sure breading doesn't flake off after cooking. By coating the food with cornstarch, then dipping in egg whites and dredge in whole wheat bread crumbs, the crispy outers of the coconut shrimp are not going anywhere except directly to your mouth.

Ingredients

  • 1/2 cup sweetened flaked coconut
  • 1/2 cup whole-wheat panko (Japanese breadcrumbs)
  • 1/3 cup cornstarch
  • 3 large egg whites, lightly beaten
  • 2 teaspoons grated lime rind
  • 1/8 teaspoon ground red pepper
  • 1 1/2 pounds large shrimp, peeled and deveined (about 24 shrimp)
  • 1/2 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 172
  • fat 4.2 g
  • satfat 2.7 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 10 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 53 mg
  • iron 1 mg
  • sodium 437 mg
  • calcium 27 mg
  • sugars 4 g
  • Est. Added Sugars 3 g

How to Make It

  1. Preheat oven to 400°F.

  2. Chop coconut in a food processor. Add panko; pulse to combine.

  3. Heat a large skillet over medium-high. Add panko mixture; cook 3 minutes or until toasted, stirring. Why? Toasting enhances color, deepens flavor, and amps up the crunch factor.

  4. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Place panko mixture in a shallow dish; stir in rind and pepper. What? Three layers are needed: a dry, floury coating like cornstarch or flour; a wet layer like egg or buttermilk; and a crumb coating.

  5. Sprinkle shrimp evenly with salt. Dredge each shrimp in cornstarch; dip in egg whites, shaking off excess; and coat with panko mixture. Why? The wet layer (egg whites) clings to the floury layer (cornstarch), forming a pastelike consistency that allows the coarse-textured breading (panko) to adhere to the shrimp.

  6. Place shrimp on a baking sheet coated with cooking spray; coat shrimp with cooking spray. Bake at 400°F for 8 minutes or until shrimp are done and coating is crisp.

  7. Why? The cornstarch-egg mixture cooks and dries to form a strong bond between the crumbs and shrimp so breading won't fall off.