The Pioneer Woman Tasty Kitchen
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Oven Fried Coconut Shrimp

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

All the goodness of restaurant-style deep-fried coconut shrimp, quite a bit less of the guilt. Not to mention these are gluten-free as well.

Ingredients

  • 1 whole Egg White
  • 1 cup Unsweetened Coconut Flakes
  • 1 Tablespoon Powdered Sugar
  • 2 Tablespoons Cornstarch
  • ½ pounds Large Shrimp (about 12), Shelled And Deveined

Preparation

Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a small bowl, beat egg whites until foamy. In another bowl, combine coconut and powdered sugar and stir until sugar is evenly distributed. Place corn starch in a separate bowl.

Dip each shrimp into cornstarch, then egg whites, then the coconut mixture. Place shrimp onto the parchment paper-lined baking sheet. Repeat with remaining shrimp. Bake for about 16 minutes, flipping halfway through. Both sides should be brown at the end of cooking.

Serve with dipping sauce of your choice (mango salsa works very well).

Nutrition info per 4 large shrimp: 228 calories, 11 g fat, 7 g protein, 22 g carbohydrates, 1.5 g fiber

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2 Reviews

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amytv on 1.31.2012

Really easy to prepare. I actually made a double batch! Instead of cornstarch I used arrowroot powder (same quantity) and next time I will omit the powdered sugar. I found the toasted coconut to be plenty sweet. Delish for sure!!!

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Colette on 10.3.2011

Very easy and tasty! This is definitely going into rotation.

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