Friday, April 30, 2010

Coconut Shrimp
















This was REALLY tasty - a big salad could round it out but we opted to stick with starch and shrimp ;) The shrimp breading took longer than I anticipated - about 20 minutes - but not a horribly long time for 1.5 pounds of shrimp done individually. This recipe is from Southern Living.

Coconut Shrimp
1.5 pound large raw shrimp, shells removed, deveined. Leave tails on.
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup panko
1 tsp paprika
Honey mustard sauce (optional)

Preheat oven to 425.

Place wire rack coated with cooking spray on a rimmed baking sheet.

Whisk egg whites in a small bowl just until foamy.

Stir together cornstarch and jerk seasoning in a shallow dish.

Stir together coconut, panko, and paprika in a separate shallow dish.

Dredge shrimp, 1 at a time, in cornstarch mixture, dip in egg whites, and dredge in coconut mix. Lightly coat shrimp with cooking spray; arrange on wire rack.

Bake at 425 for 10-12 minutes or just until shrimp are pink, turning after 8 minutes.

*I did not flip them, it was tricky to keep them from falling through the rack as it was. Since my racks were a little elevated, both sides browned nicely. I also waited and sprayed them down with cooking spray after they were all on the racks instead of as each shrimp was breaded. The cooking spray helps get the crust nice and crispy so don't skip it.

Honey Mustard Sauce
1/2 cup plain nonfat yogurt
1/4 cup coarse grained mustard
1/4 cup honey
2 tbsp horseradish

Just stir it all together.

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