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Home » Recipes » Gluten free

Easy Baked Coconut-Ginger Shrimp

Published: Feb 11, 2013 · Modified: Jun 13, 2022 by Rose McAvoy · This post may contain affiliate links · 5 Comments

Baked Coconut-Ginger Shrimp

This is the time of year I start to get antsy for the temperature to climb. On the chilliest days I cruise around the web planning tropical vacations. Dressed in layers with a blanket over my lap I dream about hopping on a plane bound for cloudless beaches. I'm not picky just a peaceful spot nearer to the equator than my living room. Sadly a sun-drenched getaway is not in the cards for me this winter. Luckily I have alternate method of visiting the tropics: Baked Coconut Shrimp.

I came across this recipe more than a decade ago while flipping through an issue of Cooking Light Magazine. The simple list of ingredients caught my eye. Over the years I prepared their version of Coconut Shrimp for appetizer parties. As much as I liked the flavor the ingredients didn't seem to work quite right. My biggest complaint was the sticky mess the recipe created. Sweetened coconut shreds are sticky and when they begin to mix with the egg whites it clumps together but doesn't stick to the shrimp very well.

This recipe was on the menu of last Fall's cooking classes. While teaching each class I experimented with a few tweaks and substitutions. All the versions were delicious but now I have a recipe that comes together more quickly and with far less mess.

Baked Coconut-Ginger Shrimp | Our Lady of Second Helpings

In the days before beginning my weight loss journey I would often order fried coconut shrimp from one of the various chain restaurants we frequented. Just for fun I compared my updated recipe to one that makes a copy cat of the battered and fried coconut shrimp on the menu at a popular steakhouse chain. The copy cat recipe had nearly twice the calories, more than double the Weight Watchers PointsPlus, and 4x the sodium and carbohydrates!

Baked Coconut-Ginger Shrimp | Our Lady of Second Helpings

Enjoy this Coconut-Ginger Shrimp as an appetizer or add a few fruit and vegetables side dishes to turn it into a meal. I think it pairs extremely well with pineapple. Recently I came across a recipe for Pineapple Slaw with Ginger Lime Dressing. Next time I serve Baked Coconut-Ginger Shrimp it will be with this salad on the side. I may also turn up the heat and sprinkle some sand on the floor, for the full tropical effect.

Baked Coconut-Ginger Shrimp

Serve this sweet and toasty baked coconut shrimp as tempting appetizer or a special occasion entrée. This is a great recipe to involve your guests in the cooking process. Moderately adapted from Cooking Light Magazine, April 2002

Prep Time: 30 minutes; Cook Time: 15 minutes; Yield: 5 servings

Ingredients

  • 1 lb of shrimp (31-40 per pound or bigger) uncooked or cooked, peeled with tails on
  • ⅓ cup cornstarch
  • ¾ teaspoons salt
  • ¾ teaspoons chili powder
  • 1 ½ teaspoon ground ginger
  • 3 large egg whites
  • 1 ½ cups shredded coconut, unsweetened
  • Optional: lime - to squeeze over finished shrimp

Method

Tip: You can prepare this recipe with raw or cooked shrimp. If using frozen shrimp make sure it is completely defrosted before beginning.

Baked Coconut-Ginger Shrimp

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
  2. In a small dish combine cornstarch, salt, chili powder, and ginger. Place coconut in a shallow dish.
  3. In a small bowl whisk egg whites into a thick frothy foam.
  4. Pat shrimp dry with a paper towel then toss shrimp in the cornstarch mixture.
  5. One at a time dip each shrimp into the egg whites then coat with shredded coconut, pat gently to help the coconut stick.
  6. Assemble the coated shrimp on the prepared baking sheet. When the pan is full but not crowded bake the coconut shrimp in the preheated oven. Cook for about 15 minutes. Finished shrimp should be fully pink, smell sweet and toasty, and be golden in color. Serve warm.
  7. If desired squeeze half a lime over the cooked shrimp before serving.

Baked Coconut-Ginger Shrimp
Approximate Nutrition Per Serving:calories 289, fat 16 g., carbs 15 g., fiber 3 g., protein 22 g., PP = 8

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Reader Interactions

Comments

  1. mrsblocko

    February 14, 2013 at 2:59 pm

    What is the sauce you made in the top picture? It looks tasty!

    Reply
    • Rose

      February 15, 2013 at 9:01 am

      The sauce is not homemade it is sweet chili sauce straight out of the bottle. I did find this recipe if you would like to give it a try from scratch.

      Reply
  2. Carole J Dean

    February 11, 2013 at 6:00 pm

    Never mind, I found my answers by reading on. Thanks, I will try this with the pineapple slaw.

    Reply
    • Rose

      February 11, 2013 at 6:22 pm

      I'm glad you were able to find the servings. Let me know what you think of the shrimp and the slaw together.

      In case anyone else is confused here is a clarification: Because the number of shrimp per pound will vary I calculated the number based on a 5th of a pound rather than by the number of pieces.

      Reply
  3. Carole J Dean

    February 11, 2013 at 5:56 pm

    How many per serving and did you calculate the points plus please?

    Reply

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