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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Baked Coconut Shrimp Recipe

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This recipe for Baked Coconut Shrimp is from FULLERS FLY IN COOKBOOK, 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:  
3 Tbsp cornstarch
1/2 tsp salt
1 1/2 c. sweetened flaked coconut
1 1/2 c. panko
3 large egg whites
1 1/2 lb extra jumbo or colossal tail on shrimp, peeled, deveined and patted dry
Directions:
Directions:
Preheat oven to 400ºF. Line a baking sheet with parchment. Place cornstarch and salt into a large ziplock bag. Place coconut and Panko into a second ziplock bag, breaking up any clumps of coconut. Shake bags to mix contents. Whisk egg whites in a shallow bowl until foamy.
Place shrimp unto ziplock bag with cornstarch mixture and shake until shrimp are coated evenly. dip shrimp, a few at a time into egg whites. Shake off excess and drop shrimp into ziplock bag with coconut mixture. Shake until shrimp are coated. Place in a single layer on baking sheet and bake, turning once, until coconut is golden and shrimp are cooked through, 15-20 minutes. Serve immediately.
Kitchen tip: whip up a simple dipping sauce of apricot or pineapple jam mixed with Dijon mustard to serve with the shrimp.

 

 

 

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