Coconut Shrimp
1 lb large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp salt
3/4 tsp cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy*
Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and pepper in a shallow bowl; pour coconut flakes in a seperate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned, 15 to 20 minutes, flipping halfway through.
*I just used two whole eggs, beaten
This post is linked to:
A Beautiful Mess: Tasty Tuesday
Fudge Ripple : Tuesday Night Supper Club
Blessed w/ Grace: Tempt My Tummy Tuesday
All the Small Stuff: Tuesdays at the Table
i do love coconut shrimp...we usually fry it..which makes it all the more unhealthy...and why stop there...i like to dip it in pineapple jelly. i can't help myself...and don't do it often..i promise! thank you for linking up to TNSC...i might just try baking them next time!
ReplyDeleteI love coconut shrimp. It delicious. Will give this recipe a try. Thanks for sharing.
ReplyDelete-Dorcas
4sweetangels.blogspot.com
I like this recipe because its baked rather than fried. I posted a shrimp recipe today as well.
ReplyDeleteThe fam is big on shrimp, but not on cocunut, but sure sounds intriguing. Thanks for linkin up to tasty tuesdays!
ReplyDelete