Baked Coconut Shrimp
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
The cornflake-coconut coating gives this dish a crunchy texture the whole family will love. For a sweet complement, serve the shrimp with mango chutney or apricot preserves. If you can’t find cornflake crumbs, you can make your own by placing regular cornflakes in a zip-close plastic bag and finely crushing them with a rolling pin. Spray the knife with nonstick spray to keep the coconut from sticking as you chop.
Ingredients
Fat free skim milk
¼ cup(s)
All-purpose flour
3 Tbsp
Uncooked shrimp
24 medium, peeled and deveined, tails left on
Sweetened coconut flakes
½ cup(s), chopped
Cornflake crumbs
¼ cup(s)
Instructions
1
Preheat the oven to 450°F. Spray a 10 x 15-inch jelly-roll pan with nonstick spray.
2
Whisk together the milk and flour in a large bowl. Add the shrimp; toss to coat.
3
Place the coconut and cornflake crumbs in a large zip-close plastic bag. Add the shrimp, a few pieces at a time, and shake to coat. Place the shrimp in the jelly-roll pan in one layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, about 5 minutes on each side.
4
Serving size: 3 shrimp
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