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Coconut ShrimpCoconut Shrimp

Jami Nolen

February 14, 2010


Here is an idea for a healthy and low-fat Valentine's Day dinner. This version of Coconut Shrimp tastes as good as the fried version, but it is very low in fat.



4 servings (serving size: 7 shrimp and about 1/4 cup salsa)




  • 28 large shrimp (about 1½ pounds)
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 3 large egg whites
  • 1½ cups toasted or untoasted flaked sweetened coconut
  • Cooking spray



  • 1 cup crushed pineapple
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup orange marmalade
  • 1 tablespoon finely chopped seeded jalapeņo pepper
  • 1½ tablespoons fresh lime juice
  • 1/4 teaspoon black pepper



  1. Preheat oven to 400° F.
  2. To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
  3. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
  4. Working with one shrimp at a time, dredge in cornstarch mixture, dip in egg white, then dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut.
  5. Lightly coat shrimp with cooking spray. Bake at 400° F for 20 minutes or until shrimp are done, turning after 10 minutes.
  6. To prepare salsa: Combine pineapple and remaining ingredients in a medium bowl; stir to combine.


Nutrition Information

Calories: 397 (26% from fat)
Fat: 11.4 g (sat 8.4 g, mono 0.7 g, poly 1 g)
Protein: 29.9 g
Carbohydrate: 45 g
Fiber: 2.2 g
Cholesterol: 194 mg
Iron: 3.9 mg
Sodium: 753 mg
Calcium: 80 mg


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