Baked Coconut Shrimp

By kjs1010

These crunchy shrimp make a great appetizer for a get-together. Serve them on skewers. Have a bowl handy for the tails

Ingredients

• 3 Tbs cornstarch
• 1/2 tsp salt
• 1 1/2 cups sweetened flake coconut
• 1 1/2 cups Panko
• 3 large egg whites
• 1 1/2 pounds extra jumbo shrimp, peeled, deveined and patted dry

Preparation

Step 1

Preheat oven to 400.Line a baking sheet with parchment.Place cornstarch and salt in zip lock bag. Place coconut and Panko in second zip log bag,breaking up any lumps of coconut. Shake bag to mix contents.Whisk egg whites in shallow bowl until foamy.

Place shrimp in zip lock in cornstarch mix and shake until shrimp are coated evenly. Dip shrimp a few at a time in egg whites. Shake off excess and drop shrimp in zip lock bag with coconut mixture. Shake until evenly coated. Place in a single layer on baking sheet and bake, turning once, until coconut is golden and shrimp are cooked through, about 15-20 minutes.

Serve immediately.

Yield: Serves 4

Serve with a simple dipping sauce of apricot jam mixed with Dijon mustard.