Baked Coconut Shrimp Recipe

So, I have to be honest – I am a little bit afraid of hole-in-the-wall restaurants. I just get nervous about the cleanliness of them (just because I am obsessed about washed hands and sanitized surfaces!). While we were on our honeymoon in Kauai, we were craving some fresh seafood and right across the way from our hotel was this tiny little shack of a place called “Shrimp Station”. At first, I was hesitant to eat there, because it looked a little on the sketchy side – and there was NO WAY I was going to end up with food poisoning while vacationing in Hawaii!

After a good, long conversation, my husband finally convinced me to try it – and it was the second-best choice I have ever made (the first was marrying him 😉 ). It was probably the best coconut shrimp I have ever tasted in my life! And of all the fabulous restaurants on the island, we went back to that one twice – and had to talk each other out of going there every day! I have been waiting to surprise my husband with coconut shrimp ever since we got home, and this baked version is just as good as Shrimp Station’s (with about 1/4 of the calories!).

Serves: 6

Baked Coconut Shrimp Recipe

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 pound peeled and deveined large shrimp
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 3 egg whites
  • 2 cups sweetened flaked coconut

Instructions

  1. Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
  2. Rinse and pat dry the peeled and deveined shrimp.
  3. In a small bowl mix the cornstarch, salt, and cayenne pepper.
  4. In another bowl beat the 3 egg whites until they are foamy.
  5. In a third bowl pour the 2 cups of coconut.
  6. Add shrimp one at a time, coating first in the cornstarch mixture (covering it completely), then dip it in the egg mixture, and then roll it in the coconut.
  7. Place shrimp on the baking sheet and repeat until you run out mixture. (I completely coated about 30 shrimp).
  8. Bake for 15-20 minutes, turning them over halfway through the cooking time until the shrimp is pink on the outside and the coconut is lightly browned.
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