So I have a confession.
I don't like coconut.
There I said it.
The texture is all weird.
This is the ONLY way I'll eat it!
These shrimp are so tasty! Plus it's a cinch to throw together.
And by baking them, it's pretty dang healthy too!
I served mine with rice pilaf and baked broccoli for a tasty,
well balanced and scrumptious meal.
Also, the dipping sauce is pretty forgiving
The original recipe called for pineapple preserves and lime juice
I already had apricot preserves in the fridge, and a lemon cut open from making the broccoli so I subbed those ingredients in. It was a perfect pairing!
What You'll Need:
1 tbsp lime juice
2 tsp finely chopped fresh jalapeno pepper
1/2 cup pineapple preserves
1 pound uncooked large shrimp, peeled and deveined
2 egg whites
2 tbsp cornstarch
2 cups sweetened flaked coconut
What To Do:
Preheat oven to 400 degrees and line a cookie sheet with parchment paper. In a small small, beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates.
Dip shrimp in the cornstarch, then the egg whites, then finally in the coconut coating, being sure to coat them well. Place shrimp on cookie sheet and bake for 15-17 minutes or until coconut is golden brown. Flip the shrimp over halfway through to ensure even browning.
While cooking, combine lime juice, jalapeno and pineapple preserves in a small bowl and mix well. Cover and refriegerate until ready to serve.
Recipe from here