OVEN-BAKED COCONUT SHRIMP (LOW-FAT)
There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)
Provided by Kittencalrecipezazz
Categories Coconut
Time 40m
Yield 26 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 375 degrees F.
- Rinse the shrimp under cold water and pat dry with paper towels.
- In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
- Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
- Place the coconut in a shallow dish.
- Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
- Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
- Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
- Lightly spray the shrimp with cooking spray.
- Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.
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Verdera Renren
[email protected]I've made this recipe several times and it's always a winner. It's a great way to use up leftover shrimp.
Keesheia Terry
[email protected]This recipe was a hit at my last party. Everyone loved the shrimp.
Lesego Moyo
[email protected]I highly recommend this recipe. It's a delicious and easy way to enjoy shrimp.
TEAM SWAG YT
[email protected]I've tried other coconut shrimp recipes but this one is by far the best. The shrimp is so juicy and the coconut coating is perfect.
InsomniSnack
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious.
Cebo Mhlongo
[email protected]I love that this recipe is low-fat. I can enjoy it without feeling guilty.
Jousha Hurst
[email protected]This recipe is perfect for a quick and easy meal. I can have it on the table in under 30 minutes.
Ma Hadi
[email protected]I made this recipe for my family and they loved it. My kids even asked for seconds.
Om Gehi
[email protected]I'm not a huge fan of coconut but I really enjoyed this recipe. The coconut flavor is subtle and it doesn't overpower the shrimp.
Zen Sparkles
[email protected]This recipe is a great way to use up leftover shrimp. I always have some leftover shrimp after a party and this is a great way to use them up.
Necco Foster
[email protected]I love this recipe because it's so versatile. I've used it to make shrimp tacos, shrimp salad, and even shrimp scampi. It's always delicious.
Hassan Basri
[email protected]I've made this recipe several times and it's always a winner. The shrimp is always cooked to perfection and the coconut coating is delicious.
Jade Ndwandwe
[email protected]This recipe is so easy to follow and the shrimp turned out perfectly. I love the combination of the coconut and the shrimp.
Gary Kieran
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the shrimp. I would highly recommend this recipe.
Breanna RV
[email protected]This recipe was amazing! The coconut shrimp was so crispy and flavorful. I will definitely be making this again.