Although this isn't a low-calorie recipe, it's lower in total fat and calories than a deep-fried version.

Recipe by Southern Living October 2003

Gallery

Recipe Summary

Yield:
Makes 6 servings (serving size: per serving with shrimp and sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp, leaving tails on, and devein, if desired.

    Advertisement
  • Sprinkle shrimp evenly with seasoned salt.

  • Whisk egg whites in a small bowl until frothy.

  • Combine coconut, pecans, and flour in a shallow bowl.

  • Place a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan.

  • Dip shrimp, 1 at a time, in egg whites, and dredge in coconut mixture. Arrange shrimp on rack. Coat shrimp evenly with cooking spray.

  • Bake at 425° for 10 to 15 minutes or just until shrimp turn pink, turning after 5 to 7 minutes. Serve with Orange Dipping Sauce.

Nutrition Facts

415 calories; calories from fat 38%; fat 18g; saturated fat 8g; mono fat 4.9g; poly fat 3g; protein 23g; carbohydrates 44g; fiber 2.4g; cholesterol 144mg; iron 3.3mg; sodium 357mg; calcium 81mg.
Advertisement
Advertisement