Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Coastal Living February 2011


Credit: Jennifer Davick

Recipe Summary test

18 mins
5 mins
23 mins
Makes 4 servings (serving size: 6 shrimp and 1 tablespoon sauce)


Ingredient Checklist


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

  • 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.

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

  • 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.

Nutrition Facts

336 calories; fat 13g; saturated fat 3g; protein 22g; carbohydrates 32g; fiber 1g; cholesterol 168mg; sodium 613mg.