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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp is from The Duell/Tubbs 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:  
1 pound large shrimp, peeled and de-veined
⅓ C cornstarch
1 tsp salt
¾ tsp cayenne pepper
2 C flaked sweetened coconut
3 egg whites, beaten until foamy
Directions:
Directions:
Preheat an oven to 400°. Lightly coat a baking sheet with cooking spray. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bowl; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet and repeat with the remaining shrimp. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

 

 

 

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