Coconut Shrimp


Coconut Shrimp

Course Appetizer
Cuisine American
Servings 6 people


  • 28 Large Shrimp
  • 1/3 cup Cornstarch Healthier version: Arrow root or tapioca
  • 3/4 tsp. Ground red pepper
  • 3 Large Eggs
  • 1 1/2 Cups Flaked sweet coconut


  1. Preheat oven to 400°

  2. Prepare shrimp, peel, devein, rinse in cold water and dry

  3. Put egg whites in small bowl

  4. Put coconut on a plate

  5. One shrimp at a time, dredge in cornstarch mixture then egg, then coconut

  6. Place on heavily greased cookie sheet then lightly spray cooking spray on the shrimp before baking

  7. Bake 10 minutes at 400° on each side

  8. Serve with spicy chili sauce (or sauce of your choice)

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