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Baked Coconut Shrimp
Baked Coconut Shrimp
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
15-minute baked coconut shrimp - crispy, golden perfection without deep-frying.
Ingredients:
  • 1 pound large shrimp, peeled and deveined
  • 0.33333334326744 cup cornstarch
  • 1 teaspoon salt
  • 0.75 teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and give a gentle spritz of cooking spray on a baking sheet.
  • Start by gently washing the shrimp and patting them dry with paper towels. Combine cornstarch, salt, and cayenne pepper in one shallow bowl. Place coconut flakes in another shallow bowl. Whisk egg whites in a third shallow bowl until they become foamy.
  • Take each shrimp individually, coat it in the cornstarch mixture, then dip it in egg white before rolling it in coconut until well coated. Transfer the coated shrimp to the prepared baking sheet and continue with the rest of the shrimp.
  • Roast the shrimp until the outside turns bright pink, the center is no longer see-through, and the coconut is golden brown, about 15-20 minutes, flipping halfway through.

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