Now, KBW & I are both not the biggest coconut fan, but seeing as though we are trying to broaden our palates, KBW came across this idea and wanted to give it a try. Being 100% up for trying a new recipe, we decided to give it a whirl. (Plus the two of us look for any excuse to spend time together. Gotta love the fam! 🙂 ) Not wanting to gorge on something that is heavily deep fried, this is a great light version of this recipe. No need to feel guilty for indulging in this one! So, eat up.
Ingredients for the Coconut Shrimp:
- 15 jumbo shrimp, raw (shell removed, and deveined)
- ¼ c. corn starch
- 2 egg whites (whipped until medium peaks)
- 1 1/2 cup sweet coconut (you can find this in the baking aisle)
Ingredients for the Pineapple Jalapeno Dipping Sauce:
- ½ c. pineapple preserves
- 1 Tbl. Diced jalapeno (include seeds for more heat; do not include seeds if you don’t like too much spice)
- 2 Tbl. freshly squeezed lime juice
Raw shrimp: you can chose to purchase this two ways… a.) at a fish market where they can devein and remove the shells for you, or b.) frozen, where you bring them home to thaw, and have to remove the vein and shell yourself. I’d suggest just having the fish market prepare them for you. It’s much simpler & much cleaner. Rinse the shrimp and set them aside to dry.
Preheat your oven to 400*F. Prepare a cookie sheet topped with a piece of parchment paper and set aside.
You’ll need three stations to make this efficient and quick for preparing the shrimp before baking:
- a.) Pour the cornstarch on one small dish
- b.) In a bowl, beat two egg whites until medium peaks have formed.
- c.) Pour the coconut on another small dish
Dip the dried shrimp in the cornstarch, then the whipped egg whites, then the coconut. Place the decorated shrimp on the parchment paper. Repeat until all shrimp have been covered in all three ingredients. (To give yourself something to hold on to, hold the shrimp by the tail then entire time, not putting any toppings on the tail. This will make it easier to hold on to when eating.)
Place in the hot oven for 8 minutes. Flip shrimp over, and cook for another 8 – 10 minutes, depending on how crispy you prefer them to be.
While your shrimpies are cooking, stir together the pineapple preserves, diced jalapeno and lime juice.
Serve together. Enjoy!