Baked Coconut Shrimp

I love fried food. Who doesn't? Unfortunately, I eat a lot of it, especially when I eat out. Onion rings, fried zucchini, cheese sticks, fried chicken, fried shrimp, fried fish, the list goes on. What's one way to enjoy fried food without frying? Baking. Sure, baking might not give you the exact crispiness that frying does, but adjusting the batter still makes it tasty (and healthier).

Take these coconut shrimp. Normally, you order them at a restaurant and get fried shrimp. I found a nice recipe for coconut shrimp that cuts out the fat. I have made this recipe multiple times, and there is one thing I learned - they stick ridiculously to the foil. Spray the foil, and when you think you have enough, spray again.

I think they are tasty enough to be eaten alone, but feel free to make sweet and sour sauce for dipping.


Oven-Baked Coconut Shrimp



26 shrimp, peeled, deveined, tails intact
1/3 cup cornstarch
1 tsp salt
1/2 tsp pepper
3 egg whites
1 1/2 cups sweetened flaked coconut

1. Preheat oven to 375F. Line baking sheets with cooking spray. Don't hold back - if you think you have enough, spray some more.

2. Rinse shrimp under water and pat dry. Make sure they are deveined (even if the bag says though. Machines usually miss one or two).

3. Beat egg whites on high speed until frothy, about 2 minutes. In another bowl, combine cornstarch, salt, and pepper. In a third bowl, place coconut.

4. Working with one shrimp at a time, dredge in cornstarch, then egg, then coconut. Place on baking sheets until all shrimp are dipped.

5. Bake for 15 minutes, flip each shrimp over, then bake another 15 minutes or until coconut is toasted.

Source: Recipe Zaar

Serves 3-4