Oven Baked Coconut Shrimp Low Fat

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There is almost no fat in this recipe, please make certain to generously grease your baking pan, i use the non-stick foil for this --- 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 size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)

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Steps

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Set oven to 375 degrees f.

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Rinse the shrimp under cold water and pat dry with paper towels.

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In a shallow dish combine the cornstarch with salt and red pepper.

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Stir to combine.

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Place the egg whites in a medium bowl.

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Beat using an electric mixer on high speed until frothy.

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Place the coconut in a shallow dish.

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Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture , then dip in egg whites and then in shredded coconut.

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Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.

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Repeat with remaining shrimp.

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Lightly spray the shrimp with cooking spray.

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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.

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Ingredients

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shrimp, cornstarch, salt, ground red pepper, egg whites, sweetened flaked coconut