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

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

How to Make It

Step 1

Peel shrimp, leaving tails on, and devein, if desired.

Step 2

Sprinkle shrimp evenly with seasoned salt.

Step 3

Whisk egg whites in a small bowl until frothy.

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

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