Baked Coconut Shrimp
"I love anything that has coconut in it and this is one a fantatic way to bring coconut to a main course. The best part is that these coconut shrimp are not fried so you can eat more of them with out feeling guilty!! I like to serve them with pineapple salsa, which means I add crushed pineapple and coconut to a jar of salsa. It’s a spectacular treat!!"
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 lbs shrimp
- 1⁄3 cup cornstarch
- 3⁄4 teaspoon salt
- 1⁄2 - 3⁄4 teaspoon ground red pepper
- 3 large egg whites
- 1 1⁄2 cups sweetened flaked coconut
- cooking spray
directions
- Preheat oven to 400.
- -Peel, devein and rinse shrimp.
- -Lay shrimp on a baking sheet and pat dry.
- -In a pie plate or other shallow dish, combine cornstarch, salt and red pepper.
- -In a shallow bowl, beat egg whites until slightly frothy.
- -Place coconut in another shallow dish.
- -Dredge each shrimp in the cornstarch mixture, then egg whites and finally coconut.
- -Press lightly with fingers to make sure shrimp is evenly coated.
- -After dredging, lay each shrimp on a baking sheet coated with cooking spray.
- -Bake for 20 minutes, turning over each shrimp after 10 minutes.
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RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.
