Rating: 4 stars
1 Ratings
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We bet you won't miss the frying once you try our kid-friendly Baked Coconut Shrimp.

Recipe by MyRecipes September 2015

Gallery

Credit: Dominic Perri; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
18 mins
cook:
20 mins
total:
38 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400ºF. Line a baking sheet with parchment. Place cornstarch and salt into a large ziplock bag. Place coconut and panko into second ziplock bag, breaking up any clumps of coconut. Shake bags to mix contents. Whisk egg whites in a shallow bowl until foamy.

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  • Place shrimp into ziplock bag with cornstarch mixture and shake until shrimp are coated evenly. Dip shrimp, a few at a time, in egg whites. Shake off excess and drop shrimp into ziplock bag with coconut mixture. Shake until shrimp are coated. Place in a single layer on baking sheet and bake, turning once, until coconut is golden and shrimp are cooked through, 15 to 20 minutes. Serve immediately.

Nutrition Facts

501 calories; fat 17g; saturated fat 13g; protein 41g; carbohydrates 41g; fiber 4g; cholesterol 259mg; sodium 723mg.
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