Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 5 shrimp and 2 tablespoons sauce)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp.

  • Combine breadcrumbs and next 3 ingredients in a shallow bowl. Beat egg whites with a whisk until foamy in a separate bowl. Add half of shrimp to egg whites, tossing to coat. Dredge shrimp in coconut mixture, pressing gently to adhere. Place shrimp on a parchment paper–lined baking sheet. Repeat procedure with remaining shrimp, egg whites, and coconut mixture.

  • Bake at 425° for 6 minutes. Using tongs, grasp shrimp by tails and turn over. Bake an additional 6 minutes or until golden brown. Serve shrimp with Mango Sauce.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

264 calories; fat 6g; saturated fat 3.6g; mono fat 0.6g; poly fat 1g; protein 31.7g; carbohydrates 20.6g; fiber 2.4g; cholesterol 216mg; iron 3.8mg; sodium 783mg; calcium 94mg.
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