Baked Coconut Shrimp


This Baked Coconut Shrimp recipe is so much easier and cheaper than take-out.

I’ve heard her stories of various restaurants where she’ll order it as an appetizer for her meal and be perfectly happy. It’s the type of appetizer that I usually shy away from making at home – breaded and fried is too messy so I’ll normally opt for something simpler. Since this is a Baked Coconut Shrimp recipe, however – and because it’s so crispy delicious – I’ll make these all day long!

Baked Coconut Shrimp Recipe
This Baked Coconut Shrimp Recipe works so well is that the shrimp are first coated in whipped egg whites, then a cornstarch mixture and only then shredded coconut.

For Coconut Shrimp

  • 2 pounds medium-sized shrimp, peeled with tails on
  • 3 cups shredded coconut
  • 1/2 cup cornstarch
  • 1 teaspoon cayenne
  • 1 teaspoon coarse salt
  • 4 egg whites, beat until foamy (re-beat as needed)

For Sauce

  • 1/4 cup apricot jam
  • 1 tablespoon dijon
  • 1 teaspoon fresh horseradish

For the sauce:

  1. Heat apricot gently in the microwave to soften (30 seconds to 1 minute). Mix all ingredients together and allow to sit at room temperature while you make the shrimp.

For the shrimp:

  1. Preheat oven to 400F.
  2. Place coconut in a blender or food processor. Blend until coconut is finely chopped (it should still have some texture).
  3. Mix together cornstarch, cayenne and salt in shallow dish; do the same with egg whites and coconut. Pat shrimp dry with paper towels. Dredge shrimp in cornstarch mixture, then egg white, then coconut, making sure that shrimp is generously covered. Place shrimp on a large greased baking sheet (line it with foil first for easier cleanup).
  4. Bake for 15 minutes or until shrimp are cooked through and coconut is golden brown and crispy. Serve immediately.


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