Coconut Shrimp

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  • 1   lime
  • 2 teaspoons finely chopped fresh jalapeño pepper
  • 1/2 cup pineapple or peach preserves
  • 1 pound uncooked shell-on large shrimp (about 21-25 count), peeled and deveined
  • 2   egg whites
  • 2 tablespoons cornstarch
  • 1 1/2 cups sweetened flaked coconut



Juice lime using Juicer to measure 1 tablespoon juice. Remove seeds and finely chop jalapeño pepper using Food Chopper. In (1-cup/250-mL) Prep Bowl, combine juice, jalapeño pepper and preserves; mix well. Cover; refrigerate until ready to serve.

Preheat oven to 400°F. Line Rectangle Stone with Parchment Paper. Peel and devein shrimp, leaving tails on. In Small Batter Bowl, beat egg whites on high speed of electric mixer until soft peaks form. (Tips of peaks will curl down when beaters are lifted.)

Place cornstarch and coconut on two separate plates. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites then in coconut to coat. Arrange in a single layer on baking stone. Bake 16-17 minutes or until edges of coconut are deep golden brown, turning once after 8 minutes. Serve with sauce.