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Baked Coconut Shrimp Recipe

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This recipe for Baked Coconut Shrimp, by , is from A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Schnee
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lime
2 tsp finely chopped fresh jalapeño pepper
1/2 sup pineapple or peach preserves
1 lb uncooked large shrimp, peeled and deveined
2 egg whites
2 tbsp cornstarch
1 1/2 cups sweetened flaked coconut

Directions:
Directions:
Juice lime using juicer to measure 1 tbsp juice. remove seeds and finely chop jalapeño pepper using food chopper. In a small colander bowl combine line juice, jalapeño pepper and the preserves, mix well, cover and refrigerate until ready to use.

Preheat oven to 400º. Line a stone or baking pan with parchment paper. Peel and devein shrimp, leaving tails on. In small bowl, beat egg whites on high speed of electric mixer until soft peeks form.

Place cornstarch and coconut on two separate plates. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites then in coconut to coat. Arrange in a single layer on baking pan or stone. Bake 16-17 minutes or until edges of coconut are deep golden brown, turning once after 8 minutes. Serve with sauce.

Personal Notes:
Personal Notes:
These shrimp we make every Christmas Eve for our open house. They are usually requested by previous guest.

 

 

 

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