Friday, May 23, 2014

BAKED COCONUT SHRIMP




MAKES 2 SERVINGS.
1 1/2 tbs cornstarch
1/4 tsp salt
3/4 cup sweetened flaked coconut
3/4 cup breadcrumbs
2 egg whites
3/4 pound tail on shrimp, peeled, deveined

Heat oven to 400 degrees. Line baking sheet with parchment. Place cornstarch and salt into a ziplock bag. Place coconut and breadcrumbs in second ziplock bag. Shake bags to mix contents. Whisk egg whites in bowl until foamy. *PLACE shrimp into ziplock bag with cornstarch mixture and shake until shrimp are coated. Dip shrimp in egg whites, drop shrimp into ziplock bag with coconut mixture. Shake until shrimp are coated. Place on baking sheet, bake until coconut is golden and shrimp are cooked through 20 min. SERVE immediately.


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