Coconut Shrimp - KA
http://www.kingarthurflour.com/recipes/coconut-shrimp-recipe/
blog:http://www.kingarthurflour.com/blog/2012/05/21/coconut-shrimp-bake-it/
We think coconut shrimp is one of the greatest foods ever, but always feel guilty about eating it because it's fried. This baked version uses come of our coconut milk powder in the breading, as well as some unsweetened coconut for a more savory flavor. This is a great summer supper to have while your Jimmy Buffett is playing in the background.
coconut shrimp
GLUTEN FREE
Hands-on time: 23 mins. to 25 mins.
Baking time: 15 mins. to 20 mins.
Total time: 38 mins. to 45 mins.
Yield: 4 servings
Published: 05/04/2012
Ingredients
- Volume Ounces Grams
- 1 pound shrimp, peeled and deveined; leave the last section of shell and tail intact.
- 1/4 cup cornstarch
- 2 tablespoons coconut milk powder
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper
- 1 cup unsweetened coconut, or coconut flakes
- 1 cup unsweetened shredded coconut
- 3 large egg whites, beaten until foamy
Preparation
Step 1
ngredients
directions
see this recipe's blog »
1) Preheat the oven to 400°F. If you have a convection oven, this is a good place to use it; use 375°F on convection setting. Grease a baking sheet, or line with parchment and spray the paper generously.
2) Rinse and drain the shrimp; keep cool in a bowl over ice.
3) In a small bowl, combine the cornstarch, coconut milk powder, salt, and cayenne.
4) Pulse the sweetened coconut and unsweetened coconut (or coconut flakes) in a food processor to chop them a little finer, and whisk into the cornstarch mixture.
5) In another bowl, whip the egg whites until foamy.
6) Holding onto the tail, fully coat each shrimp in the whipped egg whites.
7) Dredge the shrimp in the coconut/cornstarch mixture.
8) Place the shrimp on the prepared baking sheet. Repeat until all the shrimp are breaded.
9) Lightly spray the tops of the shrimp with vegetable oil if desired (this will help them brown more evenly).
10) Bake the shrimp for 15 minutes (check at 12 minutes, just to be safe) in a convection oven; and 15 to 20 minutes in a regular oven, until golden brown. Remove from the oven and serve warm.
Yield: 4 servings.
nutrition information
Serving Size: 4-5 shrimp Servings Per Batch: 4 Amount Per Serving: Calories: 288 Calories from Fat: 157 Total Fat: 17g Saturated Fat: 15g Trans Fat: 0g. Cholesterol: 143mg Sodium: 862mg Total Carbohydrate: 15g Dietary Fiber: 2g Sugars: 5g Protein: 19g.