Asian Baked Coconut Shrimp
Created by Galley_Wench on February 2, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #7982
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 1/3 cup cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon Chinese-Five Spice
- 1 1/2 cups sweetened flaked coconut
- 3 egg whites
- Non-stick cooking spray, I use coconut oil
How to Make
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Step 1: Preheat oven to 400 degrees F and line a baking sheet with aluminum foil (easy clean-up) and spray with non-stick oil.
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Step 2: In a shallow bowl mix together the cornstarch, salt, cayenne pepper and Chinese-five spice with a wisk.
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Step 3: Place coconut in a shallow bowl.
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Step 4: Beat the egg whites to stiff peaks.
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Step 5: One at a time, dredge the shrimp in the cornstarch mixture, dip into the egg white and then roll in coconut, pressing the coconut on the shrimp.
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Step 6: Place the shrimp on the prepared baking sheet, carefully placing them so they do not touch. Bake for 20 minutes until the coconut is browned.
Nutritional Facts
- Serving Size: 1 (154.5 g)
- Calories 250.8
- Total Fat - 10.4 g
- Saturated Fat - 8.3 g
- Cholesterol - 142.8 mg
- Sodium - 1084.5 mg
- Total Carbohydrate - 22.9 g
- Dietary Fiber - 1.5 g
- Sugars - 0.1 g
- Protein - 16.5 g
- Calcium - 69 mg
- Iron - 0.9 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg