Have you ever wished the fried, sweet, crunchy goodness of coconut shrimp could be yours…but without the gluten and deep frying? Well, now you can have it! This super simple recipe (requiring only FOUR ingredients) is done in under 25 minutes (with only about 7 of them being hands-on time). The key is in the whip. Read on to see what I mean.
Crunchy, slightly sweet and not drenched in unhealthy oil, this jaw-dropping appetizer is great for parties. Give each guest their own little dish of dip, and hang two shrimp off the side so they can stroll the party with ease.
- Prep Time : 5 minutes
- Cook Time : 20 minutes
- Yield : 22-28 shrimp
- Preheat the oven to 400 degrees F.
- In a mixing bowl, add three egg whites. Beat to very stiff peaks.
- Stir together the cornstarch or flour with the salt and cayenne.
- Place coconut on a plate.
- Rinse and dry shrimp. Dip each one into the flour mixture, followed by a generous dip in the egg whites (it is okay if there seems to be a big heap!).
- Coat well in the coconut.
- Place on a nonstick baking sheet (I always use a silicone baking mat).
- Lightly coat the shrimp with coconut oil cooking spray.
- Place in oven for 8 minutes on a low rack. Flip shrimp. Return to oven for 8-10 minutes (check at the 15 minute mark to ensure your coconut doesn't get too dark.)
- Serve with a dipping sauce of your choice, or try my Thai Almond Dressing (here).