Baked Coconut Shrimp.

Baked Coconut Shrimp

Ingredients
  

  • ½ cup cornstarch
  • ½ to1 tsp ground red pepper
  • ¼ tsp salt
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 3 egg whites
  • 1 cup shredded coconut flakes
  • 1 ½ lbs large raw shrimp peeled and deveined, rinsed and patted dry OR you can use pre-cooked
  • shrimp peeled with tails off.

Instructions
 

  • Preheat oven to 425 degrees.
  • Spray a large baking sheet with butter flavored cooking spray.
  • In a small bowl combine cornstarch, pepper and salt.
  • In a small microwave safe dish heat up honey approximately 30-45 seconds (careful not to overheat). Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.
  • Place coconut in a thin layer on a plate.
  • Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut the then place on very greased baking sheet.
  • Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted. Cooking time will be less with pre-cooked shrimp.

Notes

NUTRITION FACTS
Servings: ~12
Serving Size: 6-8 shrimp
Total Calories 111
Carbohydrate 8 g
Total Fat 3 g
Protein 13 g
Fiber 0 g
Prep Time: 30-45
Cook Time: 15-20
Tips and Hints:
• Serve with Hawaiian rice and grilled vegetables for a truly tropical
meal.
• To unthaw frozen shrimp quickly, place bag of shrimp in sink full of
cold water. Keep around 40 C.
• After unthawing, open bag and place shrimp on plate lined with
several sheets of paper towel. Pat dry with additional paper towels.
• In a pinch you can toss ingredients 2-6 in a blender, blend, pour
into a bowl and dip the shrimp in before the coconut. Work fine, just
requires a slightly more delicate handling.

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