Baked Coconut Shrimp With Lime-chutney Dipping Sau... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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this could be used as either part of a main meal or as an appetizer... it is very easy to make... the recipe is from Sunkist Ingredients:
1 lb. large uncooked shrimp, peeled and deveined |
1/2 cup flour |
1 tbsp. fresh grated sunkist® lime peel |
1/2 tsp. garlic powder |
2 egg whites, beaten until just foamy |
2 cups sweetened shredded coconut |
for dipping sauce |
1 cup mango chutney (may also use apricot preserves) |
1/4 cup fresh-squeezed sunkist® lime juice |
Directions:
1. Preheat oven to 450 degrees and coat baking sheet with cooking spray.
2. Combine flour, lime peel, garlic powder in one bowl, gently whisk egg whites in second bowl, and place coconut in third bowl.
3. Dip each shrimp in flour mixture, then egg white, then coconut (press coconut onto shrimp with fingers to secure coating), and place in single layer on baking sheet.
4. Bake for 10-12 minutes until lightly golden.
5. Cool slightly before removing from pan.
6. To make dipping sauce, warm chutney with lime juice in saucepan over medium heat until heated through.
7. Serve shrimp warm with dipping sauce.
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