CATEGORIES
Main dish

Baked Coconut Shrimp

Prep:
10 m
Cook:
20 m
Ready in:
30 m
Yum
Juicy, meaty and spongy shrimps in a great coat, baked to perfection - easy snack to spoil yourself!
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INGREDIENTS
Servings: 4
Large shrimp, peeled and deveined
1 pound
Cornstarch
1/3 cup
Salt
1 tsp.
Cayenne pepper
3/4 tsp.
Flaked sweetened coconut
2 cups
3 egg whites, beaten until foamy
DIRECTIONS
  1. Preheat an oven to 400° F/200°C/Gas Mark 6. Spray the baking sheet with a little bit of cooking spray.
  2. Rinse and pat-dry shrimp. Mix cornstarch, salt, and cayenne pepper in a bow; pour coconut flakes in a separate shallow bowl. Dredge shrimp, one at atime, in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  3. Bake the shrimp until they are bright pink on the outside, the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, giving the shrimp a flip halfway through.
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