- 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
- 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
Preheat oven to 400°F.
Chop coconut in a food processor. Add panko; pulse to combine.
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.
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.
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.
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.
Why? The cornstarch-egg mixture cooks and dries to form a strong bond between the crumbs and shrimp so breading won't fall off.