Panko-Crusted Coconut Shrimp

4 - 5
PersonalPoints™ per serving
Total Time
35 min
12 min
8 min
Serve this perennial favorite with glasses of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, or with Prosecco.


Cooking spray

3 spray(s)

Raw, shrimp, mixed species (may have been previously frozen)

8 oz, medium size, 24 shrimp (about 1/2 pound), peeled, deveined, and butterflied, tails left on

Unsweetened coconut flakes

6 Tbsp

Panko breadcrumbs

¼ cup(s)

All-purpose flour

2 Tbsp

Table salt

½ tsp

Egg white(s)

3 large


  1. Preheat oven to 450°F. Spray baking sheet with nonstick spray.
  2. Pat shrimp dry with paper towel. Mix together coconut, panko, flour, and salt on sheet of wax paper. Beat egg whites in medium bowl until frothy; add shrimp and toss until coated evenly. Lift shrimp from egg whites, one at a time, allowing excess to drip back into bowl. Coat shrimp with coconut mixture, pressing gently so it adheres.
  3. Arrange shrimp on prepared baking sheet in single layer. Spray lightly with nonstick spray. Bake until golden and opaque in center, 8–10 minutes. Serve hot or warm.
  4. Per serving: 6 shrimp