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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp is from The Russo Jr Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Lime
2 Tsp Finely chopped fresh jalapeno Pepper
1/2 Cup Pineapple or peach preserves
1 lb uncooked shell-on large shrimp peeled and deveined
2 egg whites
2 Tsp Cornstarch
1 1/2 Cups Sweetened Flaked Coconut
Directions:
Directions:
1. Juice limo using Juicer to measure 1 tsp. juice. Remove seeds and finely chop jalapeno pepper using food chopper. In small colander bowl, combine lime juice, j. pepper, and preserves. Mix well. Cover and refrigerate.
2. Preheat oven 400. Line rectangle stone with parchment paper. Peel and devein shrimp, leaving tails on. In small bowl, beat egg whites on high until soft peaks form.
3. Place cornstarch and coconut on two plates. HOlding shrimp by the tail, coat with the cornstarch. Dip shrimp in egg whites then coat with coconut. Bake 16-17 minutes or until golden brown. (turn/flip every 8 minutes)
Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Taken from Pampered Chef "It's Good For You"

 

 

 

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