Panko-Crusted Coconut Shrimp
4
Points®
Total time: 35 min • Prep: 12 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Serve this perennial favorite with glasses of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, or with Prosecco.
Ingredients
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 whites
3 large
Instructions
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
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