Monday, May 14, 2012

Baked Coconut Shrimp

Every Monday Andy and I eat a meatless meal.  We've been doing really great incorporating more throughout the week, but Mondays are always Meatless Monday. 

Tonight we made Baked Coconut Shrimp. (We are trying to be healthier too!) I found this recipe on the Cooking Channel's website, but tweaked it a little.  We also thought that it might be better fried in peanut or vegetable oil. (Even though that isn't as healthy.)

Ok ... here it is .... 

Baked Coconut Shrimp

Dipping Sauce:

1 tsp curry powder
pinch crushed red pepper flakes
1 tbsp honey
2 tsp rice vinegar
1 orange, zest and juice


1/2 cup flaked unsweetened coconut
1/2 cup honey panko breadcrumbs
3 tbs all-purpose flour
3 large egg whites
1 lb shrimp, peeled (tails left on), deveined, butterflied and patted dry
salt and pepper to taste


Preheat oven to 450 degrees. Spray baking sheet with cooking spray.

Dipping Sauce:
Toast curry and red pepper flakes in saucepan over medium heat, about one minute. Add honey, vinegar, orange juice, and orange zest. Bring to a simmer, stirring until sauce is heated through, about two minutes. Remove from the heat, set aside.

Combine coconut, panko, and flour in a bowl. Beat egg whites in another bowl until slightly frothy. (I used our stand-mixer, it worked great!) Sprinkle the shrimp with salt and pepper. Then add shrimp to egg whites, toss to coat. Lift each shrimp from egg whites, letting the excess drip off. Then coat in crumb mixture, pressing to adhere. Place shrimp on baking sheet. Bake until shrimp is golden, about ten minutes. Serve with dipping sauce.


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