Oven-Baked Coconut Shrimp (Low-Fat)
There is almost no fat in this recipe, please make certain to generously grease your baking pan. This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on the size of your shrimp. Serve the shrimp with pineapple or a fruit salsa.
There is almost no fat in this recipe, please make certain to generously grease your baking pan. This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on the size of your shrimp. Serve the shrimp with pineapple or a fruit salsa.
- Carbohydrate 3.32098423172345 g
- Cholesterol 0 mg
- Fat 1.37955346153898 g
- Fiber 0.493544852901967 g
- Protein 0.570942948720667 g
- Saturated Fat 1.2945182051283 g
- Serving Size 1 1 serving(s) (10g)
- Sodium 20.3717051282992 mg
- Sugar 2.82743937882148 g
- Trans Fat 0.00623147435897398 g
- Calories 27 calories
Step-by-step
- Set oven to 375 degrees F.
- Rinse the shrimp under cold water and pat dry with paper towels.
- In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
- Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
- Place the coconut in a shallow dish.
- Working one shrimp at a time, dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
- Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
- Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
- Lightly spray the shrimp with cooking spray.
- Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking, making that 10 minutes per side.
Oven-Baked Coconut Shrimp: A Light and Delicious Treat
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Weeknights are often a whirlwind of homework, after-school activities, and the never-ending to-do list. That's why I'm always on the lookout for recipes that are quick, easy, and packed with flavor – and this oven-baked coconut shrimp recipe fits the bill perfectly!
I love shrimp for its delicate flavor and versatility. It's also a fantastic source of lean protein, which is essential for keeping my energy levels up throughout the day. This recipe takes the classic fried coconut shrimp and gives it a healthy makeover, baking it instead of frying. The result? Crispy, flavorful shrimp with significantly less fat and calories. It’s a win-win!
The best part? This recipe is incredibly simple. Even on my busiest evenings, I can whip up a batch of this delicious shrimp in under 30 minutes. The preparation is straightforward: a quick dredge in cornstarch, a dip in egg whites, and a final coat of shredded coconut. Then, it's just a matter of baking until golden brown and perfectly cooked. I often use non-stick foil to make cleanup a breeze.
The flavor is outstanding. The coconut adds a lovely sweetness and texture, perfectly complementing the delicate shrimp. I like to serve this shrimp with a side of fresh pineapple salsa for a touch of tropical sweetness and acidity. It cuts through the richness of the coconut and makes a refreshing contrast. You could also pair it with a light salad or some steamed vegetables for a complete and satisfying meal.
This recipe is a versatile one. Feel free to experiment with different seasonings. Adding a pinch of chili powder or cayenne pepper will give it a bit of a kick. You can also adjust the amount of coconut to your liking. Some prefer a thicker coating, while others like it a bit lighter. This recipe is very forgiving and allows for personal preference.
One of my favorite things about this recipe is how easily it can be doubled or tripled. I often make a large batch on the weekend and store it in the fridge for quick and easy meals during the week. It's perfect for a family dinner or a casual get-together with friends. The leftovers are just as delicious the next day – if there are any left!
Beyond the Dinner Table: This coconut shrimp isn't just for weeknight dinners. It's also fantastic for parties and gatherings. It's easy to prepare ahead of time, and it's always a crowd-pleaser. Imagine serving this delightful shrimp at your next barbecue or potluck – it's sure to be a hit!
Tips and Tricks for Success:
- Don't overcrowd the baking sheet: Give the shrimp enough space to crisp up evenly. If necessary, bake them in batches.
- Use high-quality coconut: The flavor of the coconut will significantly impact the overall taste of the shrimp. Look for unsweetened, flaked coconut for the best results.
- Adjust the spice level: Feel free to add more or less red pepper, depending on your preference. You could even add other spices, such as garlic powder or paprika.
- Experiment with dipping sauces: This shrimp pairs well with a variety of sauces. Try a sweet chili sauce, a creamy avocado dip, or even a simple cocktail sauce.
Making Memories, One Bite at a Time: Cooking is more than just preparing a meal; it's about creating memories and sharing experiences with loved ones. This oven-baked coconut shrimp recipe is a testament to that. It's a simple yet elegant dish that brings people together, offering a taste of the tropics and a reminder of the joy that comes from sharing a delicious meal. So, grab your ingredients, put on some music, and get ready to create some delicious memories in your kitchen.
