Oven-Baked Coconut Shrimp (Low-Fat)

środa, 12 lutego 2014

Oven-Baked Coconut Shrimp (Low-Fat)

Time: 40 mins


  • 26 large uncooked shrimp (peeled, deveined and leave tails intact)
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon ground red pepper (can use more)
  • 3 large egg whites
  • 1 1/2 cups sweetened flaked coconut


  • 1 Set oven to 375 degrees F.
  • 2 Rinse the shrimp under cold water and pat dry with paper towels.
  • 3 In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
  • 4 Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
  • 5 Place the coconut in a shallow dish.
  • 6 Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
  • 7 Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
  • 8 Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
  • 9 Lightly spray the shrimp with cooking spray.
  • 10 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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