Every party enjoys these delectable teriyaki chicken wings! Not a single wing remained at the end of the night after I prepared 10 pounds of these wings for a recent gathering.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 pound large shrimp, peeled and deveined
- ⅓ cup cornstarch
- 1 teaspoon salt
- ¾ teaspoon cayenne pepper
- 2 cups flaked sweetened coconut
- 3 egg whites
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bowl. Pour coconut flakes into a separate shallow bowl. Beat egg whites in a third shallow bowl until foamy.
- Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in egg white before rolling it in coconut, making sure to coat the shrimp well. Place on the prepared baking sheet; repeat with the remaining shrimp.
- Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 10 g |
| Sodium | 928 mg |
| Sugars | 14 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made half the recipe for dinner tonight and the shrimp were wonderful. I used the convection feature on my oven and baked the shrimp at 375 F. for about 15 min. Some of my shrimp were larger than the others, but they all came out perfectly cooked and not tough or rubbery. I used salt, pepper and garlic pdr. and dipped shrimp in a whole beaten egg. I also had to make my own sweetened coconut with a half bag of unsweetened coconut and 1 T powdered sugar. My coconut was old and a bit dry, so I added a scant teaspoon of water and microwaved it for 10-12 seconds and it was perfectly soft and fluffy and sweetened. I’ll save that recipe for when I use the other half of the dry coconut. Thanks for the shrimp recipe, I’ll be using it again soon.
Easier than I thought. Followed recipe and it was delicious. I served with honey mustard and a sweet chili sauce. The shrimp was nice and tender too.
I didn’t use the cayenne pepper or salt and it came out perfect. Per the other reviews I added more coconut and made the coconut flakes more fine. It was delicious and I definitely will make it again!
Loved this. Perfect for an alkaline diet. I just omitted the red pepper. We were even snacking on the leftovers and eating them cold.
It is very good, and popular with people. I used my food processor to make the coconut much finer, and only used about an eigth tsp. of cayenne, because older people can’t handle the spice! Most of us, anyway! This is the second time I’ve made it, and I have learned the best way to proceed. the minute the coconut gets wet from dipping several wet shrimp in it, it no longer sticks. It’s a royal pain. So I put just a little of the coconut in a small ramekin, did a couple of shrimp, then wiped it out, and added a little more, and put a little on top of the shrimp with my fingers. Then it went much faster and prevented all my hair from falling out from frustration!
My husband LOVES coconut shrimp, so I decided to make this for him to enjoy. I prefer coconut combined with chocolate, but I really liked this. So easy to throw together, and I didn’t even measure anything. I bought a big bag of E-Z peel shrimp so that I could just use what we needed. I couldn’t find my cornstarch and had to sub flour. Of course, the next day I found my cornstarch so will use that for next time. That might provide extra crunch. And there will be a next time. I had bought the smaller bag of coconut since I was just making a half recipe and ended up using approximately 2/3 of that bag. I bought more coconut for the next batch. My husband is already asking when I will make this again. Much healthier than the fried version you get at a restaurant, but this way you control what goes into it. I looked at dipping sauce recipes on this website and made two to try. I combined orange marmalade with a bit of horseradish which has a bit of a kick. Again, I just eyeballed it. The other sauce was marmalade mixed with Thai chili paste. That, too, had a kick. We liked both sauces. Of course, if you aren’t a fan of heat and spice, you can just use orange marmalade which contrasts nicely with the coconut.
Very good, too spicy for me and I even cut back on the cayenne!
Followed the recipe as written. I wouldn’t change a thing, but may add more shrimp since it was a big hit. Easy, relatively quick, an very tasty.
Good! The dip I used was a preserve with mustard and horseradish.
This dish is delicious and easy to prepare. It is a wonderful presentation and suitable to serve for a special dinner. The mix of the heat from the cayenne with the sweet of the coconut was nicely balanced. Just enough heat. I served this with sauce a reviewer said was a knock off of Outback’s. However, I used apricot preserves as that is what I had on hand. Perfect accompaniment. Thank you for this recipe!
This is so easy and delicious! Cooked many times and always comes out perfect.
Just made this tonight. It was so delicious! I followed the directions exactly only tripled the portions to fill my hungry family. This will be in my rotation. Not only is it healthier than fried coconut shrimp, it is quicker to make since I didn’t have to stand over a fryer for hours!!
This recipe is great to serve as an appetizer for parties. We have made it many times and it always gets rave reviews!
Needed about 30 minutes in the oven to toast the coconut….delicious!
A recipe I will always use for crusted shrimp, very good flavor! I added panko crumbs as well for extra crunch!! Just needing to find a good sauce to dip them in. Other than that perfect dish
I made the recipe exactly as written and LOVED it! My son who sometimes has texture issues was a little bothered by the coconut; for that reason, I might try making the coconut more fine next time. I made the orange marmalade dipping sauce recommended by another person. All in all, it was fabulous – will definitely make again.
I made these and they were a hit with both my mother and husband. I can not attest to the recipe myself since I do not eat fish or seafood of any type. I can say they both said I should keep the recipe for future use. They were simple enough to make.
Yum! Best shrimp ever.
Super easy, small list of ingredients, and very yummy
This just was not good at all, I was so disappointed. I live coconut shrimp but this recipe the coconut texture was not crispy or crunchy at all but chewy and I could not get past that texture barrier. I baked 22 minutes and it was brown but will not make again. The marmalade sauce was way too overpowering as well. Epic fail in my opinion.
This recipe is very good. My husband LOVES it. I like the idea of baking instead of deep fry. They are even good reheated.