Coconut Unfried Shrimp

Coconut Unfried Shrimp

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Coconut Unfried Shrimp
These delectable shrimp are dipped in egg whites (instead of whole eggs), breaded, and then baked rather than deep-fried.
Coconut Unfried Shrimp
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Occasion Casual, Formal, Summer
Servings
Ingredients
Occasion Casual, Formal, Summer
Servings
Ingredients
Coconut Unfried Shrimp
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 375°F. Combine the first 3 ingredients and 1/4 teaspoon of the cayenne pepper in a small bowl. Set aside until ready to serve.
  2. Combine remaining 1/4 teaspoon cayenne pepper, flour, and salt in a large zip-top plastic bag. Whisk together the egg whites and 2 tablespoons water in a shallow dish. Combine the panko, coconut, and oil in a separate shallow dish.
  3. Place the shrimp in bag with flour mixture, and shake to coat well. Dip the shrimp in egg white mixture, and roll in coconut mixture.
  4. Place a wire rack inside a large baking pan. Coat baking rack with cooking spray. Arrange the shrimp in a single layer on rack, and bake at 375°F for 5 to 7 minutes or until golden brown and cooked through. Serve with reserved sauce.
Recipe Notes

Excerpted from Beach Cocktails by the editors of Coastal Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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