Crispy Coconut Shrimp

A hint of the tropics shines through in these sweet and spicy shrimp. Kid-friendly, they are a perfect starter for your next family dinner, but are elegant enough to showcase at a cocktail party, too.


2 tbsp EggCeptions Just Egg Whites, lightly beaten 25 mL
2 tbsp cornstrach 25 mL
1/2 tsp each salt and cayenne pepper 2 mL
1/4 cup unsweetened shredded coconut 50 mL
1 lb large shrimp, shelled and deveined 500 g


Preheat oven to 375°F (190°C). In bowl, whisk together egg whites, cornstarch, salt, cayenne and coconut. Toss with shrimp. Set aside.

Arrange shrimp in a single layer on a greased rimmed baking sheet. Bake in preheated oven, turning once, until coconut is golden and crispy and shrimp are opaque, about 15 minutes.

Makes 4 servings (about 24 pieces).

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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