Ingredients
4
4 servings
- •1 pound large shrimp, peeled and deveined
- •⅓ cup cornstarch
- •1 teaspoon salt
- •¾ teaspoon cayenne pepper
- •2 cups flaked sweetened coconut
- •3 egg whites
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bowl. Pour coconut flakes into a separate shallow bowl. Beat egg whites in a third shallow bowl until foamy.
- Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in egg white before rolling it in coconut, making sure to coat the shrimp well. Place on the prepared baking sheet; repeat with the remaining shrimp.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 310
- Carbohydrate: 29g
- Fat: 11g
- Fiber: 4g
- Protein: 23g
- Sugar: 14g
Related Recipes
Baked Coconut Shrimp with Pineapple Sauce
Coconut Shrimp
Coconut Shrimp with the Best Dipping Sauce
Vietnamese Coconut-Caramel Shrimp (Tom Rim)
Beer Batter Coconut Shrimp
Instant Pot® Coconut-Caramel Shrimp
Creamy Coconut Curry with Shrimp
Curry-Coconut Shrimp
Deep-Fried Shrimp
Air Fryer Coconut Shrimp
Coconut, Chile, and Lime Shrimp
