Description
This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.
Ingredients
- 1 pound large shrimp, peeled and deveined
- ⅓ cup cornstarch
- 1 teaspoon salt
- ¾ teaspoon cayenne pepper
- 2 cups flaked sweetened coconut
- 3 egg whites, beaten until foamy
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- Rinse and dry shrimp with paper towels. Mix cornstarch
- salt
- and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time
- dredge it 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.
- Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned
- 15 to 20 minutes
- flipping the shrimp halfway through.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4