Prep Time:15 mins Cook Time:15 mins Total Time: 30 mins
Servings: 4
Ingredients:
- 1-pound large shrimp, peeled and deveined
- ⅓ cup cornstarch
- 1 teaspoon salt
- Optional : ¾ teaspoon cayenne pepper or to taste (Leave out if you don’t like spicy.)
- 2 cups flaked sweetened coconut
- 3 egg whites
- Optional: Orange Marmalade Dipping Sauce: 1/2 cup orange marmalade, 2 teaspoons stone ground mustard with seeds, 1 teaspoon prepared horseradish and a dash of salt. Mix together in a small bowl.
Directions:
1. Gather the ingredients. Preheat the oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
2. Rinse the shrimp and pat dry with paper towels.
3. Combine cornstarch, salt, and cayenne pepper in a shallow bowl. Add coconut flakes to a separate shallow bowl. Beat egg whites in a third shallow bowl until foamy.
4. Dredge 1 shrimp in cornstarch mixture; shake off excess. Dip into the beaten egg whites. Lift up and let the drips fall back into the bowl. Press the shrimp into the coconut to completely coat. Arrange the coated shrimp in a single layer on the prepared baking sheet. Finish with the remaining shrimp.
5. Bake for 15 to 20 minutes or until the coconut is lightly browned on the outside and the center of the shrimp is opaque. Flip them halfway through.
6. Optional: Prepare the Orange Marmalade Dipping Sauce. Enjoy!
En Nutrition: Calories: 383 Fat: 14g Carbs:34g Protein: 30 g