Photo: Jennifer Davick
Prep Time
18 Mins
Cook Time
5 Mins
Yield
Makes 4 servings (serving size: 6 shrimp and 1 tablespoon sauce)

These delectable shrimp are dipped in egg whites (instead of whole eggs), breaded, and then baked rather than deep-fried.

How to Make It

Step 1

Stir together first 3 ingredients and 1/4 teaspoon ground red pepper in a small bowl. Set sauce aside until ready to serve.

Step 2

Combine remaining 1/4 teaspoon ground red pepper and next 2 ingredients in a large zip-top plastic bag. Whisk together egg whites and 2 tablespoons water in a shallow dish. Combine panko, coconut, and oil in a separate shallow dish.

Step 3

Place shrimp in bag with flour mixture; shake to coat well. Dip shrimp in egg white mixture, and roll in coconut mixture.

Step 4

Place a wire rack inside a large baking pan. Coat baking rack with cooking spray. Arrange shrimp in a single layer on rack, and bake at 375° for 5 to 7 minutes or until golden brown and cooked through. Serve with sauce.

Ratings & Reviews

coconut shrimp

DutchCath
April 03, 2015
very good but they are sweet enough on their own so we like to make a curry, mayonaise and lemon dip. (just a little bit of lemon)

ljc411's Review

ljc411
September 13, 2012
These were absolutely delicious! Just like Outback's only healthier!

DutchCath's Review

nancy402
April 27, 2011
Made it once for friends at my Mom's, making it again this weekend for my husband, better than fried, great dipping sauce too!