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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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!! 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:
1. Preheat oven to 400.
2. -Peel, devein and rinse shrimp.
3. -Lay shrimp on a baking sheet and pat dry.
4. -In a pie plate or other shallow dish, combine cornstarch, salt and red pepper.
5. -In a shallow bowl, beat egg whites until slightly frothy.
6. -Place coconut in another shallow dish.
7. -Dredge each shrimp in the cornstarch mixture, then egg whites and finally coconut.
8. -Press lightly with fingers to make sure shrimp is evenly coated.
9. -After dredging, lay each shrimp on a baking sheet coated with cooking spray.
10. -Bake for 20 minutes, turning over each shrimp after 10 minutes.
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