Baked Coconut Shrimp Recipes

OVEN-BAKED COCONUT SHRIMP (LOW-FAT)

Oven-Baked Coconut Shrimp (Low-Fat) image

There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)

Provided by Kittencalrecipezazz

Categories Coconut

Time 40m

Yield 26 serving(s)

Number Of Ingredients 6

Ingredients

26 large uncooked shrimp (peeled, deveined and leave tails intact)
1/3 cup cornstarch
1 teaspoon salt
1/2 teaspoon ground red pepper (can use more)
3 large egg whites
1 1/2 cups sweetened flaked coconut

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.

BAKED COCONUT SHRIMP

Baked Coconut Shrimp image

With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.

Provided by Catherine McCord

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Canola or olive oil spray
1 pound frozen raw peeled and deveined shrimp, thawed and tails removed
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
2 large eggs, beaten, or 1/2 cup buttermilk
1 cup unsweetened shredded coconut
1/2 cup ketchup
2 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon water
1 teaspoon soy sauce
1/2 teaspoon minced ginger

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

Baked Coconut Shrimp image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Provided by girlbob

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, 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 through.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g

BAKED COCONUT SHRIMP

Baked Coconut Shrimp image

Make and share this Baked Coconut Shrimp recipe from Food.com.

Provided by chia2160

Categories Coconut

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 egg whites
1 1/2 cups panko breadcrumbs or 1 1/2 cups breadcrumbs
1/2 teaspoon cumin
3/4 cup flaked coconut
1 garlic clove, minced
pepper
24 large shrimp, peeled, deveined, butterflied

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.

Nutrition Facts : Calories 268.9, Fat 7.1, SaturatedFat 4.7, Cholesterol 45.4, Sodium 573.6, Carbohydrate 38.2, Fiber 3.4, Sugar 8.5, Protein 12.7

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