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Baked Coconut Shrimp

There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this - This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better.
26 Servings - 40 min -
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Servings:26  | Calories:203 | Total Fat:4g  | Chol:316mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
6 %
Sat Fat 2g
10 %
Total Carb 4g
1 %
Fiber 0g
0 %
Sugars 0g
Cholesterol 316mg
105 %
Sodium 1522mg
63 %
Protein 35g
70 %
87% Shrimp
7% Flaked coconut
2% Cornstarch
1% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


26 large uncooked shrimp (peeled, deveined and leave tails intact)
1/3 cup cornstarch
1 teaspoon salt
1/2 teaspoon ground red pepper (can use more)
3 large egg whites
1 1/2 cups sweetened flaked coconut

Directions : View recipe directions on
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