Coconut Shrimp

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coconut shrimp

Coconut Shrimp

5 from 1 vote
Course: AppetizersCuisine: Seafood
Servings

4-6

servings
Prep time

15-20

minutes
Bake/Grill time

20

minutes

    This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Mango Ginger Habanero Sauce and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

    Ingredients

    Directions

    • *Preheat oven to 400°.

    • To prepare shrimp, rinse in cold water; drain on paper towels until dry.

    • Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. 

    • Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). 

    • Place coconut in a shallow dish.

    • Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers.

    • Place shrimp on a baking sheet coated with cooking spray.

    • Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut

    • Lightly coat shrimp with cooking spray.

    • Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

    • Serve with Mango Ginger Habanero Sauce spooned over each shrimp. Serves 4-6.

    • *If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

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