Craving a crispy, tropical treat without the guilt? Dive into our Oven-Baked Coconut Shrimp—a low-fat twist on a classic favorite! Packed with flavor, heart-healthy nutrients, and a satisfying crunch, this dish proves that eating well can still feel indulgent. Perfect for your next healthy snack or dinner!
Image source: AI-generated
Serves: 4-6 (as an appetizer)
Prep Time: 20 mins
Cook Time: 20 mins
Oven Temp: 375°F (190°C)
Ingredients
- 26 large shrimp, peeled & deveined (tails on)
- ⅓ cup cornstarch
- 1 tsp salt
- ½ tsp ground red pepper (or cayenne, adjust to taste)
- 3 large egg whites
- 1½ cups sweetened flaked coconut
- Cooking spray (or melted butter for brushing)
Directions
- Prep:
- Preheat oven to 375°F (190°C). Line a baking sheet with foil and grease generously.
- Pat shrimp very dry with paper towels (key for crispiness!).
- Breading Stations:
- Dish 1: Mix cornstarch, salt, and red pepper.
- Dish 2: Beat egg whites with a mixer until frothy (~2 mins).
- Dish 3: Spread coconut flakes.
- Coat Shrimp:
- Dredge each shrimp in cornstarch → dip in egg whites → press into coconut to adhere.
- Place on baking sheet, leaving space between.
- Bake:
- Lightly spray shrimp with cooking spray (or brush with melted butter).
- Bake 10 minutes, flip, then bake 10 more minutes until coconut is golden and shrimp are opaque.
Tips for Success:
- Extra Crispy: For deeper color, broil 1-2 mins at the end (watch closely!).
- Spice Level: Add ¼ tsp more red pepper for a kick.
- Serving: Pair with sweet chili sauce, mango salsa, or spicy mayo.
A healthier twist on fried shrimp—crunchy outside, juicy inside! 🍤✨
Let me know if you’d like a dipping sauce recipe!
