You’ve got your sweater on and your heat is cranked up. It’s freezing outside and all you can think about is the warmth of spring that’s couple of months away. The thought of being outside makes you want to crawl in a hole…a very warm hole.
This healthy twist Baked Coconut Shrimp recipe will make you feel like you are on an island somewhere, lying in the warm sun, snuggling your toes in the hot sand. Although these coconut shrimp can be enjoyed as an appetizer, I often turn it into a meal by adding a simple green salad or a fruit salad. Don’t feel too guilty eating these as your main course; they’re baked and a much healthier alternative to the fried version.
Minutes to Prepare: 20 Minutes to Cook: 20
Number of Servings: 4 (6 shrimps per serving)
Ingredients
· 24 large uncooked shrimp (peeled, deveined and leave tails intact)
· 1/3 cup cornstarch
· 1 teaspoon salt
· 1/2 teaspoon ground red pepper (alter to desire)
· 3 large egg whites
· 1 1/2 cups sweetened flaked coconut
Directions
1. Preheat oven to 375 degrees F.
2. Rinse shrimp under cold water and pat dry with paper towels.
3. In a shallow dish combine cornstarch with salt and red pepper; stir to combine.
4. Place 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 first 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 10 minutes. Turn shrimp and bake another 10 minutes or until shrimp are done.
Nutrition Facts
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