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Coconut Shrimp with Mango/ Ginger Habanero Sauce Recipe

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This recipe for Coconut Shrimp with Mango/ Ginger Habanero Sauce is from The Dietz Family 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:  
28 lg Raw shrimp, peeled and deveined (about 1 ½ lb)
⅓ cup Corn starch
¾ tsp Salt
¼ tsp Cayenne Pepper
3 lg Egg whites
1 ½ cups Flaked, sweetened coconut
Cooking spray
½ cup Mango Ginger Habanero Sauce
Directions:
Directions:
Preheat oven to 400º. To prepare shrimp, rinse in cold water; drain on paper towels until dry. Combine cornstarch, salt, and cayenne pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl and beat with a mixer at medium-high speed until frothy (about 2 minutes). Working with one shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake for 20 minutes or until shrimp are done., turning after 10 minutes. Serve with Mango Ginger Habanero Sauce spooned over each shrimp or on the side as a dipping sauce. If you prefer to grill the shrimp, place on preheated grill (medium-high) and grill 10 minutes per side or until shrimp turns pink and coconut is lightly toasted.

 

 

 

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