Wednesday, August 13, 2014

Baked Coconut Shrimp

  • 1 1/2 pounds large shrimp
  • salt
  • vegetable cooking spray
  • 2 egg whites
  • 1/4 cup cornstarch
  • 1 cup sweetened flaked coconut
  • 1 cup panko breadcrumbs 
  • 1 teaspoon paprika

Preheat oven to 425 degrees.
Peel and devein shrimp, leaving tails on.
Salt shrimp to taste.
Place a wire rack coated with cooking spray in a jelly-roll pan.
Whisk egg whites in a bowl until foamy.
Place cornstarch into a shallow dish.
Stir together coconut, breadcrumbs, and paprika into another shallow dish.
Pat shrimp dry between layers of paper towels.
Lightly dredge each shrimp in cornstarch, shaking off excess.
Dip in egg whites.
Dredge in coconut mixture, pressing gently with fingers.
Lightly coat shrimp with cooking spray.
Place shrimp on wire rack.
Bake at 425 degrees for 16 minutes or just until shrimp turn pink, turning after 8 minutes.
Serve with Orange Dipping Sauce.

Printable Recipe

Serve with Orange Mustard Sauce.

Recipe for:

Orange Mustard Dipping Sauce