Baked Coconut Shrimp
A shrimp favorite that's baked instead of fried.
Nutrition Facts: 250 Calories, 15g Fat, 108mg Cholesterol, 130mg Sodium, 8.4g Carbs, 3.5g Fiber, 3.8g Sugar, 17g Protein
Yield: Serves 8
Ingredients
- 1 1/2 lbs. extra large shrimp, defrosted, shelled and deveined, rinsed and patted dry
- 1/3 cup cornstarch
- 1/2 tsp. ground red pepper
- Dash of salt
- 1 Tbs. honey
- 1 Tbs. freshly squeezed lime juice
- 1/3 cup egg whites
- 3/4 cup coconut
- Cooking spray
Instructions
- Preheat oven to 425 degrees F
- Lightly spray a large baking sheet with cooking spray
- In a small bowl combine cornstarch, pepper and salt
- In a small microwave safe dish heat up honey for about 30-45 seconds
- Add lime juice to honey and stir
- Slowly add in egg whites and continue to stir
- Place coconut in a thin layer on a pie plate or flat dish
- Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut
- Place on the baking sheet and lightly spray with cooking spray
- Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted
