OVEN-BAKED COCONUT SHRIMP (LOW-FAT)
There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)
Provided by Kittencalrecipezazz
Categories Coconut
Time 40m
Yield 26 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 375 degrees F.
- Rinse the shrimp under cold water and pat dry with paper towels.
- In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
- Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
- Place the coconut in a shallow dish.
- Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
- Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
- Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
- Lightly spray the shrimp with cooking spray.
- Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.
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JR Rimon vai
[email protected]These shrimp were a bit too spicy for my taste, but otherwise they were delicious.
Alan Hinez
[email protected]I've tried many coconut shrimp recipes, but this one is by far the best. The shrimp are always crispy and juicy, and the coconut coating is perfectly golden brown.
Wyre Boi
[email protected]These shrimp were amazing! The coconut coating was crispy and flavorful, and the shrimp were cooked perfectly.
Jennifer Salvey
[email protected]Not bad, but not great either. The shrimp were a bit dry, and the coconut coating was a bit too sweet for my taste.
Norman Meyers
[email protected]I made these shrimp for a party, and they were a huge hit! Everyone loved the crispy coconut coating and the tender shrimp.
Kelly Touchet
[email protected]I was disappointed with this recipe. The shrimp were overcooked and the coconut coating was bland.
Bonny Bright
[email protected]These shrimp were delicious! I especially liked the crispy coconut coating.
Parvez Ahmed
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The shrimp are always crispy and flavorful, and the coconut coating is to die for.
Hemon Hemonhemon
[email protected]These shrimp were a little too dry for my taste. I think I'll try adding some more coconut milk next time.
Gracious Mbakellah
[email protected]The shrimp turned out perfectly! I followed the recipe exactly, and they were crispy and flavorful. I'll definitely be making these again.
poukhton Batcha
[email protected]I love how easy this recipe is. I was able to whip up a batch of these shrimp in no time.
Busisiwe Mkhumbuzi
[email protected]These coconut shrimp were a hit at my dinner party! They were crispy on the outside and tender on the inside, with a delicious coconut flavor. I served them with a sweet and sour sauce, and they were gone in minutes.