Fish

Oven-baked coconut shrimp (low-fat) takes 20 minutes to prepare.

Oven-baked coconut shrimp (low-fat) takes 20 minutes to cook.

Oven-baked coconut shrimp (low-fat) makes 3 servings.

The ingredients for Oven-baked coconut shrimp (low-fat) are:

30 large uncooked shrimp (peeled, deveined)
1/3 cup cornstarch
1 tsp salt
1/2 tsp ground red pepper (more to taste, if desired)
3 large egg whites
(about) 3 cups of sweetened flaked coconut

Here is how you make Oven-baked coconut shrimp (low-fat):

Set over to 375. Generously grease your baking sheet/pan.Rinse the shrimp under cold water and pat dry with paper towels. In a shallow dish, combine the cornstarch with salt and red pepper; stir to combine. Place the egg whites in a medium bowl and beat until frothy. Place the coconut in a shallow dish.One shrimp at a time, dredge it in the cornstarch mix, then the egg whites, then the shredded coconut. Place it on the well greased baking pan. Repeat with all the shrimp. Lightly spray the completed shrimp with cooking spray.Bake for a total of 20 minutes; flip shrimp after 10. (If using extra-large/jumbo shrimp, increase cooking time.)Serving Size: Makes 30 shrimp - I made the serving size 10 piecesNumber of Servings: 3Recipe submitted by SparkPeople user STACEYSGETNFIT.

The nutritional information for Oven-baked coconut shrimp (low-fat) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 704.8

• Total Fat: 33.2 g
• Cholesterol: 106.4 mg
• Sodium: 1,415.0 mg
• Total Carbs: 77.5 g
• Dietary Fiber: 24.1 g
• Protein: 26.3 g

The dietary needs meet for Oven-baked coconut shrimp (low-fat) is Low Fat