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Popcorn Shrimp
Delicious shrimp you can't stop eating!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
servings
Calories:
263
kcal
Equipment
Cookie Sheet (baking pan)
Ingredients
1
lb.
peeled, deveined, tail-off large shrimp
(frozen is fine if you thaw)
½
cup
shredded coconut
(no sugar added)
½
cup
whole wheat Panko bread crumbs
(No sugar added, or make your own - link above)
1 ½
tsp.
garlic powder
1 ½
tsp.
onion powder
2
large
egg whites
2
tsp.
coconut oil
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
Pat the shrimp dry with a paper towel if they are damp or wet.In a medium mixing bowl, whisk together the egg whites and the coconut oil.
In a separate medium sized mixing bowl, whisk together the coconut flakes, bread crumbs, garlic and onion powder.
Drop the shrimp in the egg whites and give them a good stir.
Pick them out (I used my hands), allowing them to drip off a bit of the excess and drop them in the dry coconut mixture.
Shake them around until they are coated and then place them individually on a parchment lined cookie sheet.
Bake for 20 minutes (no more!). They should be lightly golden brown.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.25
the recipe
|
Calories:
263
kcal
|
Carbohydrates:
15
g
|
Protein:
27
g
|
Fat:
12
g
|
Saturated Fat:
9
g
|
Cholesterol:
286
mg
|
Sodium:
986
mg
|
Potassium:
194
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin C:
7
mg
|
Calcium:
170
mg
|
Iron:
4
mg