Delicious Baked Coconut Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
16 oz Package of Cooked Shrimp, tails on, thawed2 cups Unsweetened Coconut, Toasted**1/4 cup Tapioca Starch3 Egg Whites1 TBSN Honey2 TBSN Olive Oil
Preheat oven to 400 F
1.Toast Coconut**
2. Rinse Shrimp in cold water, checking for thaw
3. Beat Egg Whites, beat in Tapioca Starch and Honey with whisk until mixed well and a thick milky consistency.
4. Dip Shrimp in Egg mixture, toss in cooled Coconut
5. Place on oiled cookie sheet
6. Bake for about 8 minutes, flip and bake another 4 - 6, until edges are golden.
7. Optional: Serve with apricot sauce (Apricot preserves and vinegar mixed to a tasty sweet and sour sauce)
** Spread Coconut on cookie sheet and bake for 8-12 minutes, at 400, mixing with folk to prevent burning. Should be mostly browned but not overly toasted so that the further baking doesn't burn it.
Serving Size: Makes 4 - 4 oz Servings
Number of Servings: 1
Recipe submitted by SparkPeople user WALKINGSTYCK22.
1.Toast Coconut**
2. Rinse Shrimp in cold water, checking for thaw
3. Beat Egg Whites, beat in Tapioca Starch and Honey with whisk until mixed well and a thick milky consistency.
4. Dip Shrimp in Egg mixture, toss in cooled Coconut
5. Place on oiled cookie sheet
6. Bake for about 8 minutes, flip and bake another 4 - 6, until edges are golden.
7. Optional: Serve with apricot sauce (Apricot preserves and vinegar mixed to a tasty sweet and sour sauce)
** Spread Coconut on cookie sheet and bake for 8-12 minutes, at 400, mixing with folk to prevent burning. Should be mostly browned but not overly toasted so that the further baking doesn't burn it.
Serving Size: Makes 4 - 4 oz Servings
Number of Servings: 1
Recipe submitted by SparkPeople user WALKINGSTYCK22.
Nutritional Info Amount Per Serving
- Calories: 2,917.6
- Total Fat: 193.1 g
- Cholesterol: 884.0 mg
- Sodium: 1,307.2 mg
- Total Carbs: 195.0 g
- Dietary Fiber: 0.0 g
- Protein: 123.7 g
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