Description
This recipe for Baked Coconut Shrimp offers a delightful tropical flavor with a crispy, golden-brown coconut coating and tender shrimp. It’s an easy-to-make appetizer or light meal, perfect for any occasion.
Ingredients
1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites
Instructions
Preheat your oven to 400 degrees F (200 degrees C) and lightly coat a baking sheet.
Rinse the shrimp and thoroughly pat them dry.
In one shallow bowl, mix cornstarch, salt, and cayenne pepper. Place coconut flakes in a second bowl. Beat egg whites in a third bowl until they become foamy.
Coat each shrimp first in the cornstarch mixture, shaking off any extra. Then, dip it into the egg whites, letting the excess drip off. Press the shrimp into the coconut to coat it fully. Place the coated shrimp in a single layer on your prepared baking sheet and repeat with the rest.
Bake for 15 to 20 minutes, or until the shrimp turn bright pink, become opaque, and the coconut is nicely browned. Remember to flip the shrimp halfway through baking.
Serve and enjoy!
Notes
Patting Dry is Key: Thoroughly drying your shrimp is essential for a coating that sticks. A wet shrimp means a soggy coating!
Don’t Skip the Flip: Flipping the shrimp halfway through baking is important for achieving an even golden-brown crust on all sides.
Watch Closely: Coconut can go from perfectly toasted to burnt in a flash. Keep an eye on your shrimp during the last few minutes of baking.
Even Coating: Press the shrimp into the coconut gently but firmly to make sure it adheres well. This will give you a beautiful, complete coating.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Tropical
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A