Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 6
Recipe by Southern Living March 2008

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Van Chaplin; Styling: Vanessa McNeil Rocchio

Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.

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  • Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

  • Whisk egg whites just until foamy.

  • Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.

  • Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.

  • Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.

Nutrition Facts

363 calories; calories from fat 0%; fat 8.9g; saturated fat 5.4g; mono fat 0.7g; poly fat 1.2g; protein 39g; carbohydrates 28.8g; fiber 2.6g; cholesterol 259mg; iron 4.5mg; sodium 601mg; calcium 93mg.
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