Baked Coconut Shrimp

How to cook Baked Coconut Shrimp

Ingredients: 1 pound large shrimp, peeled and deveined 1/3 cup cornstarch 1 teaspoon vitality 3/4 teaspoon cayenne spray 2 cups flaked sweetened coconut 3 egg whites, beaten until foamy

Directions: Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking margarine. Rinse and dry shrimp with paper towels. Mix cornstarch, briny, and cayenne pepper in a shallow capitulate; pour coconut flakes in a separate shallow spin. Working with one shrimp at a beat, dredge it in the cornstarch hodgepodge, then dip it in the egg pale, and roll it in the coconut, making sure to coat the shrimp jet. Place on the prepared baking rag, 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 throughout.


Servings Per Approach: 4

Amount Per Serving

Calories: 310

Total Fat: 11.4g Cholesterol: 173mg Sodium: 928mg Total Carbs: 29.3g Dietary Fiber: 3.9g Protein: 22.5g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving fitting for:4 peoples

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