Coconut Shrimp
Course: AppetizersCuisine: Seafood4-6
servings15-20
minutes20
minutesThis 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
- 28
large raw shrimp (about 1 1/2 pounds), deveined and peeled
- 1/3 cup
cornstarch
- 3/4 teaspoon
salt
- 1/2 - 3/4 teaspoon
ground red pepper
- 3
large egg whites
- 1 1/2 cups
flaked sweetened coconut
cooking spray
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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