Baked Coconut Shrimp Recipe
A delicious baked coconut shrimp recipe that tastes better than takeout!
Serving6 people
Ingredients
- 1 lb large shrimp, raw, deveined and peeled
- ⅓ cup cornstarch
- 1 teaspoon salt
- ¾ teaspoon cayenne pepper
- 3 eggs, Just use the egg whites
- 2 cups sweetened flaked coconut
Equipment
Instructions
- Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
- Rinse and pat dry the peeled and deveined shrimp.
- In a small bowl mix the cornstarch, salt, and cayenne pepper.
- In another bowl beat the 3 egg whites until they are foamy.
- In a third bowl pour the 2 cups of coconut.
- Add shrimp one at a time, coating first in the cornstarch mixture (covering it completely), then dip it in the egg mixture, and then roll it in the coconut.
- Place shrimp on the baking sheet and repeat until you run out mixture. (I completely coated about 30 shrimp).
- Bake for 15-20 minutes, turning them over halfway through the cooking time until the shrimp is pink on the outside and the coconut is lightly browned.
Notes
Dipping Sauce Ideas for this recipe:
- Sweet chili sauce
- Orange marmalade glaze
- Thai chili sauce (for a spicy sauce option)
- Melted butter
Nutrition
Calories: 264 kcal · Carbohydrates: 21 g · Protein: 19 g · Fat: 11 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 272 mg · Sodium: 1088 mg · Potassium: 198 mg · Fiber: 3 g · Sugar: 11 g · Vitamin A: 223 IU · Vitamin C: 3 mg · Calcium: 126 mg · Iron: 2 mg