Oven-baked coconut shrimp (low-fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
30 large uncooked shrimp (peeled, deveined)1/3 cup cornstarch1 tsp salt1/2 tsp ground red pepper (more to taste, if desired)3 large egg whites(about) 3 cups of sweetened flaked coconut
Set over to 375. Generously grease your baking sheet/pan.
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 and beat until frothy. Place the coconut in a shallow dish.
One shrimp at a time, dredge it in the cornstarch mix, then the egg whites, then the shredded coconut. Place it on the well greased baking pan. Repeat with all the shrimp. Lightly spray the completed shrimp with cooking spray.
Bake for a total of 20 minutes; flip shrimp after 10. (If using extra-large/jumbo shrimp, increase cooking time.)
Serving Size: Makes 30 shrimp - I made the serving size 10 pieces
Number of Servings: 3
Recipe submitted by SparkPeople user STACEYSGETNFIT.
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 and beat until frothy. Place the coconut in a shallow dish.
One shrimp at a time, dredge it in the cornstarch mix, then the egg whites, then the shredded coconut. Place it on the well greased baking pan. Repeat with all the shrimp. Lightly spray the completed shrimp with cooking spray.
Bake for a total of 20 minutes; flip shrimp after 10. (If using extra-large/jumbo shrimp, increase cooking time.)
Serving Size: Makes 30 shrimp - I made the serving size 10 pieces
Number of Servings: 3
Recipe submitted by SparkPeople user STACEYSGETNFIT.
Nutritional Info Amount Per Serving
- Calories: 704.8
- Total Fat: 33.2 g
- Cholesterol: 106.4 mg
- Sodium: 1,415.0 mg
- Total Carbs: 77.5 g
- Dietary Fiber: 24.1 g
- Protein: 26.3 g
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