Directions:
- Peel shrimp, leaving tails on, and devein, if desired.
- Sprinkle shrimp evenly with seasoned salt.
- Whisk egg whites in a small bowl until frothy.
- Combine coconut, pecans, and flour in a shallow bowl.
- Place a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan.
- Dip shrimp, 1 at a time, in egg whites, and dredge in coconut mixture. Arrange shrimp on rack. Coat shrimp evenly with cooking spray.
- Bake at 425° for 10 to 15 minutes or just until shrimp turn pink, turning after 5 to 7 minutes. Serve with Orange Dipping Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3840.74 Kcal (16080 kJ) | ||
| Calories from fat | 2553.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 283.67g | 436% | |
|---|---|---|---|
| Cholesterol | 394.55mg | 132% | |
| Sodium | 10290.08mg | 429% | |
| Potassium | 1782.74mg | 38% | |
| Total Carbs | 272.89g | 91% | |
| Sugars | 7.33g | 29% | |
| Dietary Fiber | 27.31g | 109% | |
| Protein | 86.19g | 172% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 14mg | 78% | |
| Calcium | 338.3mg | 34% | |
| Amount Per 100 g | |||
| Calories | 357.31 Kcal (1496 kJ) | ||
| Calories from fat | 237.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.39g | 436% | |
|---|---|---|---|
| Cholesterol | 36.7mg | 132% | |
| Sodium | 957.3mg | 429% | |
| Potassium | 165.85mg | 38% | |
| Total Carbs | 25.39g | 91% | |
| Sugars | 0.68g | 29% | |
| Dietary Fiber | 2.54g | 109% | |
| Protein | 8.02g | 172% | |
| Vitamin C | 0.1mg | 3% | |
| Iron | 1.3mg | 78% | |
| Calcium | 31.5mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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