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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp is from The Settles Family 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:  
2 large egg whites
3/4 c. all-purpose flour
2/3 c. chicken broth
1 1/2 t. baking powder
1/4 t. salt
2 c. sweetened coconut flakes
24 large uncooked shrimp, peeled and deveined (leave tails on)
Directions:
Directions:
Preheat your oven to 450º. Coat a large baking sheet with cooking spray.

In a medium bowl, whisk together the egg whites, 1/2 c. of the flour, chicken broth, baking powder, and salt. Place the remaining 1/4 c. of flour and coconut in 2 separate shallow bowls. Holding the shrimp by their tails, dredge each shrimp in the flour and shake off any excess. Dip the flour-coated shrimp into the egg batter and allow excess to drip off. Roll the shrimp in the coconut and turn to coat both sides (press the coconut onto the shrimp to make it stick). Transfer the shrimp to your prepared baking sheet and spray the surface of the shrimp with cooking spray.

Bake until the coconut is golden brown and the shrimp are bright pink and cooked through, about 10-12 minutes.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The recipe originally calls for 2/3 c. of beer, but the chicken broth is a great replacement!

 

 

 

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