Ingredients
Units
Scale
- Nonstick cooking spray
- 6 tablespoons gluten-free Panko breadcrumbs
- 3 tablespoons gluten-free flour
- 1/2 cup unsweetened coconut flakes
- 2 egg whites
- 1 pound jumbo shrimp, peeled (tail on) and butterflied
- Salt and pepper
- Fresh cilantro, chopped
- Sweet chili sauce for dipping
Instructions
- Spray a large baking tray with cooking spray. Preheat oven to 450 degrees.
- In a flat glass dredging dish, combine the Panko breadcrumbs, flour, and coconut flakes. In a small bowl beat the egg whites.
- Sprinkle the shrimp with the salt and pepper and coat each shrimp with the egg whites, then dredge in the bread crumbs mixture making sure the shrimp are evenly coated.
- Place the shrimp in a single layer onto the baking tray. Spray the tops of the shrimp with the cooking spray and bake for 10 minutes, or until the shrimp are curled and golden brown.
- Garnish with the cilantro and serve with the sweet chili sauce.
Notes
- If you want to eliminate the gluten-free part of this recipe, you can substitute this with regular flour and Panko bread crumbs using the same recipe.
- Make sure to spray the baking tray and the tops of the shrimp with cooking spray to keep the shrimp from sticking to the sheet and to give the shrimp a golden-brown finish.
- You can absolutely use an air fryer instead of the oven to make these coconut shrimp. Set the air fryer on 380 degrees for 6 to 8 minutes. Check the shrimp after 6 minutes to see if golden brown and crispy. If not, keep cooking another minute or two.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Oven
- Cuisine: Asian-fusion
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 192
- Sugar: 2.5 g
- Sodium: 424.6 mg
- Fat: 6.1 g
- Carbohydrates: 16.4 g
- Protein: 18.5 g
- Cholesterol: 126.6 mg
