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Coconut-Battered Baked Shrimp Recipe

Looking for an easy Coconut-Battered Baked Shrimp recipe? Learn how to make Coconut-Battered Baked Shrimp using healthy ingredients.


Submitted by sonja1980

Makes 4 servings



Pretty tasty! Make with the Mango-Mojo dipping sauce from Eating Well.com or an Apricot Curry sauce found in Betty Crocker's cookbook. The shrimp recipe is from this book too.

Recipe Ingredients for Coconut-Battered Baked Shrimp

20 shrimp, medium, raw
1 1/2 cup coconut, toasted
1/4 cup cornstarch
1 tablespoon Splenda
1/2 tsp salt
3 egg whites

Recipe Directions for Coconut-Battered Baked Shrimp

  1. To toast coconut, spread evenly on a cookie sheet and bake at 350 for 5-10 minutes, stirring to prevent browning, just until coconut is lightly toasted.

  2. Preheat oven to 400.

  3. Peel and devein shrimp, leaving tails on. Rinse and pat dry.

  4. In a shallow bowl, combine coconut, cornstarch, sugar and salt.

  5. In a smaller bowl lightly beat the egg whites.

  6. Dip shrimp in egg, then coat in the coconut mixture, pressing to fully coat.

  7. Place on a cookie sheet coated thickly with cooking spray or whiped with oil.

  8. Bake for about 10-15 minutes, turning once.

Categories

Seafood, Appetizers, Main Dish, Cocktail Party, Bake, Toast

Nutrition Facts
Serving Size 176.5g
Amount Per Serving
Calories
272
Calories from Fat
102
% Daily Value*
Total Fat
11.3g
17%
Saturated Fat
9.2g
46%
Trans Fat
0.0g
Cholesterol
215mg
72%
Sodium
585mg
24%
Potassium
348mg
10%
Total Carbohydrates
15.1g
5%
Dietary Fiber
2.8g
11%
Sugars
5.1g
Protein
26.7g
Vitamin A 5% Vitamin C 6%
Calcium 5% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very high in selenium
  • High in vitamin B12
  •   Bad points
  • High in saturated fat
  • Very high in cholesterol
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