Oven-Baked Coconut Shrimp, Low-Fat
Crispy coconut shrimp baked instead of fried, using whipped egg whites and sweetened flaked coconut for a golden crust. The cornstarch creates crunch while keeping fat minimal. Serve as an appetizer or light main with a dipping sauce. This version swaps deep-frying for a healthier oven method without sacrificing texture.
Ingredients
Instructions
- 1
Heat oven to 375F.
- 2
Rinse shrimp and pat dry thoroughly.
- 3
Mix cornstarch, salt, and red pepper in a shallow dish.
- 4
Beat egg whites in a bowl on high speed until frothy, about 2 minutes.
- 5
Place coconut in another shallow dish.
- 6
Dredge each shrimp in cornstarch mixture, then egg whites, then coconut.
- 7
Arrange shrimp on foil-lined baking sheet coated with cooking spray.
- 8
Lightly spray shrimp with cooking spray.
- 9
Bake for 10 minutes, then turn shrimp.
- 10
Bake another 10 minutes until cooked through.
Tips
Pat shrimp completely dry after rinsing--excess moisture prevents crispy coating and causes steaming instead of browning.
Beat egg whites until frothy but not stiff peaks; over-beating makes them clumpy and uneven for dredging.
Good to Know
Store cooked shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 5 minutes to restore crispness.
Bread shrimp up to 4 hours ahead; refrigerate on the baking sheet uncovered. Bake when ready to serve for best texture.
Serve warm with sweet chili sauce, apricot sauce, or a lime-ginger dip. Pairs with rice, salad, or as a party appetizer.
Common Mistakes
Skip drying shrimp to avoid soggy coating from excess moisture.
Don't over-beat egg whites to avoid clumping during dredging.
Use foil and cooking spray to avoid sticking and ensure browning on all sides.
Substitutions
Vegan Options
General Alternatives
conf:4
FAQ
Can I make this with frozen shrimp?
Yes, thaw frozen shrimp completely in the refrigerator overnight and pat very dry. Excess water from thawing will prevent crisping.
What if I don't flip the shrimp at 10 minutes?
Shrimp on the bottom may brown unevenly or stick. Flipping ensures even browning and prevents one side from overcooking while the other stays pale.
Can I freeze leftover cooked shrimp?
Yes, freeze in an airtight container for up to 2 months. Reheat in a 350F oven for 5-8 minutes. Do not refreeze if thawed at room temperature.