Baked Coconut Shrimp


  • 2 organic, free-range egg whites
  • 1 1/2 cups panko or 1 1/2 cups breadcrumbs
  • 1/2 teaspoon cumin
  • 3/4 cup fresh shredded organic coconut
  • 1 garlic clove, minced
  • Pepper, to taste
  • 24 large shrimp, peeled, deveined, butterflied


Preheat oven to 500 degrees. Spray a baking sheet with organic olive oil spray. Beat the egg whites in a bowl. In a small bag, mix panko, cumin, coconut, garlic and pepper. Dip shrimp in egg whites, then toss in bag to coat. Lay shrimp on a baking sheet and bake about 6 minutes per side until golden brown.

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