Baked Coconut Shrimp Recipes

BAKED COCONUT SHRIMP

Steps:

• For the shrimp: Position a rack in the center of the oven and preheat the broiler. Set a wire rack in a rimmed baking sheet and spray the rack with oil.
• Pat the shrimp dry.
• Place the flour and salt in a bowl and whisk together. Place the eggs in another bowl, and the coconut in a third bowl.
• Working in batches, lightly coat the shrimp in the flour and gently tap to remove the excess; dip in the egg and then roll in the coconut to coat. Place the coconut shrimp on the prepared wire rack.
• When all the shrimp are on the rack, lightly spray them with oil. Transfer the baking sheet to the oven and broil the shrimp on the center rack until crispy and cooked through, about 3 minutes per side.
• Meanwhile, make the sauce: Place all of the ingredients in a small bowl and stir until combined.
• Serve the coconut shrimp with the dipping sauce on the side.

BAKED COCONUT SHRIMP

Steps:

• Preheat oven to 500°F.
• Spray a baking sheet with olive oil spray.
• Beat egg whites in bowl.
• In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
• Dip shrimp in egg whites, then shake in plastic bag to coat.
• Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.

BAKED COCONUT SHRIMP

Steps:

• Preheat oven to 425°F Lightly spray a large baking sheet with butter flavored cooking spray.
• In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approximately 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 butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

BAKED COCONUT SHRIMP

Steps:

• 1. Preheat oven to 425°F Line a baking sheet with foil or parchment and spray with olive-oil cooking spray.
• 2. Rinse shrimp and set aside. In a plastic ziplock bag, combine panko, coconut, cayenne pepper, and chili powder. Shake to mix, then set aside.
• 3. Put flour and egg in separate small dishes. In batches of five, dredge shrimp in flour, then dip into egg. Shake gently in the bag with the coconut mixture until coated.
• 4. Place breaded shrimp on the baking sheet and lightly coat with cooking spray, then bake for 10 minutes, or until shrimp are firm to the touch and coconut begins to brown.
• 5. Combine chili sauce and jam in a saucepan or microwave-safe bowl. Heat over medium-low heat for 5 minutes, or on HIGH in the microwave for 30 seconds. Stir, then serve with shrimp.

OVEN-BAKED COCONUT SHRIMP (LOW-FAT)

Steps:

• Set oven to 375 degrees F.
• Rinse the shrimp under cold water and pat dry with paper towels.
• In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
• Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
• Place the coconut in a shallow dish.
• Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
• Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
• Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
• Lightly spray the shrimp with cooking spray.
• Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.