Jamaican Baked Coconut Shrimp with Jerk Seasoning Recipe Video

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
TasteMethod
Main Ingredient

Ingredients

 Large raw shrimp in shells1 Pound, unpeeled (White Variety)
 Egg whites2
 Cornstarch1⁄4 Cup (4 tbs)
 Jamaican jerk seasoning1 Tablespoon
 Sweetened flaked coconut2⁄3 Cup (10.67 tbs)
 Panko breadcrumbs2⁄3 Cup (10.67 tbs)
 Paprika1 Teaspoon
 Cooking oil spray4

Nutrition Facts

Serving size

Calories 288 Calories from Fat 74

% Daily Value*

Total Fat 9 g13.1%

Saturated Fat 4.6 g22.8%

Trans Fat 0 g

Cholesterol 172.4 mg

Sodium 296.8 mg12.4%

Total Carbohydrates 25 g8.2%

Dietary Fiber 1.5 g6%

Sugars 6 g

Protein 27 g53.4%

Vitamin A 17.3% Vitamin C 5.4%

Calcium 6.4% Iron 18.5%

*Based on a 2000 Calorie diet

Directions

Wash and peel 1 pound of shrimp, leaving the tails on, and set aside. In a small mixing bowl, beat or whisk 1 or 2 egg whites until frothy, and set aside. In a small, shallow dish, mix together ¼ cup cornstarch and 1 tablespoon Jamaican jerk seasoning, and set aside. In another small, shallow dish, mix together 2/3 cup flaked coconut, 2/3 cup panko breadcrumbs, and 1 teaspoon paprika, and set aside. Dredge shrimp, one at a time, in cornstarch mixture. Dip in egg whites, and dredge in coconut mixture. Place the shrimp on a broiler pan that has been sprayed with cooking oil spray. When all shrimp are placed on broiler pan, spray the top of the coated shrimp with cooking oil spray. Bake in a 425 degree oven for 10 to 12 minutes. (I baked mine for 10 minutes, and then turned the oven off and let them sit in the oven for a couple of minutes.) Serve immediately, while hot. I served mine with Curried Rice and Steamed Snow Peas, both of which will be on videos uploaded later. Enjoy!!!

Editors Review

When looking for a speedy evening supper, this Jamaican-inspired dish could help sizzle up your palate. Shrimp cooked with coconut and seasoned with Jamaican jerk seasoner makes for a spicy, speedy main dish. Betty prepares this lip-smacking non-vegetarian fare that oozes with flavor, yet not very spice. Plus, it’s so simple and quick, you will be surprised at how fast this dish really cooks.
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