Print Recipe Close Window

Baked Coconut Shrimp

A shrimp favorite that's baked instead of fried.

Baked Coconut Shrimp Photo
Nutrition Facts: 250 Calories, 15g Fat, 108mg Cholesterol, 130mg Sodium, 8.4g Carbs, 3.5g Fiber, 3.8g Sugar, 17g Protein
Yield: Serves 8



  1. Preheat oven to 425 degrees F
  2. Lightly spray a large baking sheet with cooking spray
  3. In a small bowl combine cornstarch, pepper and salt
  4. In a small microwave safe dish heat up honey for about 30-45 seconds
  5. Add lime juice to honey and stir
  6. Slowly add in egg whites and continue to stir
  7. Place coconut in a thin layer on a pie plate or flat dish
  8. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut
  9. Place on the baking sheet and lightly spray with cooking spray
  10. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted