Baked coconut shrimp. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.

I like to use a mixture of panko breadcrumbs and coconut to coat the shrimp so you get different textures and flavors on there. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Lastly, toss the shrimp in coconut flakes being sure to coat as much of the shrimp with coconut as possible. You can have Baked coconut shrimp using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Baked coconut shrimp

You need 20 of shrimp (deveined).
You need 1 cup of panko breadcrumbs.
It's 1 cup of shredded coconut.
It's 2 of egg whites.
You need 1/2 cup of corn starch.
Prepare 1 of ground black pepper.
You need 1 of salt.

Place in greased baking dish and repeat process with remaining shrimp. Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. Large plump shrimp, coconut, panko breadcrumbs, and seasonings go beautifully together to create this simple shrimp recipe! Shrimp is a long-time favorite because it has so much flavor, and it's so fast to make.

Baked coconut shrimp step by step

Preheat the oven at 400°F.
Mix panko breadcrumbs and shredded coconut in a bowl.
In another bowl, Add cornflour with salt and pepper.
Whisk egg whites till fluffy on another bowl.
Clean the shrimp with water and dry them by placing them on a paper towel..
Dip the shrimp accordingly 1. In the corn flour 2. In the egg whites. 3. In the panko and coconut mixture and coat evenly and shake off the excess.
Place them in baking tray wit parachment paper and spray olive oil on top..
Bake for 10 mins each side for 20 mins @ 400.
Serve with sweet chilli sauce.. enjoy!!!!.

This baked coconut shrimp is healthier than fried, and super easy to make. The shrimp is crisp and crunchy on the outside and tender on the inside thanks to the mixture of panko breadcrumbs and shredded coconut which I used to coat the shrimp. Lay them on a baking sheet and spritz them with oil. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut. Shrimp is a perennial favorite among Food Network fans, so we've collected the best of the best coconut shrimp recipes for you to savor anytime.