During one of my recent obsessive pinning sessions I came across a baked coconut shrimp recipe that S and I made a few months ago and loved. I drooled over the photos for a few minutes, checked to see that we had the ingredients, and decided to make them again for dinner. Aaaand they were every bit as delicious as I remember.
Baked Coconut Shrimp w/ Sweet & Spicy Dipping Sauce
for the shrimp
26 large shrimp, peeled and deveined
1/3 c. cornstarch
1 t. salt
1/2 t. ground red pepper *more to taste
3 egg whites
1 1/2 c. sweetened flaked coconut
for the dipping sauce
1/2 c. marmalade
4 t. rice wine vinegar
1/2 t. ground red pepper flakes *more to taste
for the shrimp
1. In a medium bowl combine cornstarch, salt and red pepper flakes, stir to combine
2. In a second medium bowl whisk egg whites until frothy
3. Place coconut in a third bowl
4. Coat a cookie sheet with non-stick spray. Preheat oven to 375 degrees
5. Working with one shrimp at a time, first coat it with cornstarch, knock excess off, dip in egg white and then roll in coconut. Place evenly spaced on the prepared cookie sheet
6. Lightly spray shrimp with cooking spray and bake at 375 for 20 minutes, turning half-way, if desired
for the dipping sauce
In a small bowl combine marmalade, rice wine vinegar and red pepper flakes, stir well to combine.
Labels: eat, fish, main dish, shrimp
