Baked Coconut Shrimp

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.

Step: 1

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.

Step: 2

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.

Step: 3

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.

Per Serving: 310 calories; protein 22.5g; carbohydrates 29.3g; fat 11.4g; cholesterol 172.6mg; sodium 927.7mg.

Prepare your food in advance can be best to feel enjoyable when you do it with your likely music in the background , a relaxing beverage of choice or even a partner. It is thoughtful to write every step you fell right to create the meal , which may include everything from your tools and utensils to your processing menu . Make sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the correct dishes menu . This includes everything from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, such as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner dish are a likely for all of home chef.