Baked Coconut Shrimp from Allrecipes
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Baked Coconut Shrimp from Allrecipes calories by ingredient
Introduction
Serving size is for 1.This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. Serving size is for 1.
This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer.
Number of Servings: 1
Ingredients
-
1/4 pound large shrimp (about 2-3 very large shrimp), peeled and deveined
4 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup flaked sweetened coconut
3/4 egg whites, beaten until foamy
Tips
Best to use the very large shrimp (10-12 per pound).
Directions
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.