top of page
  • Writer's pictureAmanda Davis

Baked Coconut Shrimp

These were really good.  The cumin adds a kind of strange flavor to them, but I used Heinz Chili Sauce to dip my shrimp and that helped.  We had leftovers for lunch the following day and it you just pop them under the broiler for a couple of minutes, they’re crispy again and very yummy.

Baked Coconut Shrimp Makes 4 servings – 6 WW Points each


2 egg whites 1 1/2 cups panko or breadcrumbs 1/2 teaspoon cumin 3/4 cup flaked coconut 1 clove garlic, minced pepper 24 large shrimp, peeled, deveined, butterflied


Preheat oven to 500.

Spray a baking sheet with olive oil spray.

Beat egg whites in bowl.

In a small plastic bag, mix panko, cumin, coconut, garlic, pepper.

Dip shrimp in egg whites, then shake in plastic bag to coat.

Lay shrimp on baking sheet, bake about 6 minutes per side until golden brown.

0 views0 comments

Recent Posts

See All

S’Mores Cups

Don’t these look just divine?  When I first saw these in the new Simply Sweet Cookbook from The Pampered Chef, I was immediately drawn to them and began to reminisce about my days as a Girl Scout.  We

Post: Blog2_Post
bottom of page