"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bonnie's Crispy Coconut Shrimp Recipe

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This recipe for Bonnie's Crispy Coconut Shrimp, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, January 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup cornstarch
1/2 tsp salt
1/4 tsp cayenne pepper
2 large eggs white
1 Tbsp water
1 1/2 cups flaked coconut, toasted
1 lb. extra large shrimp, peeled and deveined, tails intact (thawed, if frozen)
3/4 cup apricot preserves
1 Tbsp. lime juice

Directions:
Directions:
1.- Preheat oven to 425, mist a large baking sheet with cooking spray.
2.- In a shallow dish, combine cornstarch, salt and cayenne pepper. In separate dish, beat egg whites and water until foamy. Place toasted coconut in a third dish 9 (or spread it out on a sheet of wax paper. 3.- One at a time, hold shrimp by the tails and bath them in cornstarch mixture, then dip them in eggs whites, finally, roll them in coconut, turning the coat both sides. Place on prepared baking sheet and bake 9-12 minutes, or until cooked through. 4.- meanwhile warm apricot preserves and lime juice in a saucepan. Use as dipping sauce for the shrimp.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
To toast coconut, spread it out on a cookie sheet and bake at 325 for about 8 minutes, or until golden, tossing occasionally

 

 

 

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