Baked Coconut Shrimp from Allrecipes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4 pound large shrimp (about 2-3 very large shrimp), peeled and deveined4 teaspoons cornstarch1/4 teaspoon salt1/8 teaspoon cayenne pepper1/2 cup flaked sweetened coconut3/4 egg whites, beaten until foamy
1. Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray or use parchment paper.
2. Shell and devein the shrimp, rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bowl; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user PF-FLYER.
2. Shell and devein the shrimp, rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bowl; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user PF-FLYER.
Nutritional Info Amount Per Serving
- Calories: 546.4
- Total Fat: 17.3 g
- Cholesterol: 221.0 mg
- Sodium: 795.5 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 12.2 g
- Protein: 48.7 g
Member Reviews