Try this Baked Coconut Shrimp recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch and salt in a shallow bowl; pour coconut in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on prepared baking sheet, and repeat with remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned, 15-20 minutes, flipping the shrimp halfway through.
Serve with dipping sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (999g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1785 | ||
Calories from Fat: 406 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.1g | 60 % | |
Saturated Fat 35.2g | 176 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 689.5mg | 212 % | |
Sodium 2543.2mg | 88 % | |
Potassium 1690mg | 44 % | |
Total Carbohydrate 244.8g | 72 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 228.3g | ||
Protein 110.8g | 158 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1785
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