1-1/2 lb. large* shrimp, (thawed) peeled & deveined *(tails left on)
6 Tbsp. cornstarch
3/4 tsp. salt
3/4 tsp. cayenne pepper
3 large eggs (separated using only egg whites)
1-1/2 cup flaked coconut
3 reg. bowls (for dredging and dipping)
Non-stick cooking spray
Preheat oven to 400 degrees. Spray non-stick cooking spray on a baking sheet.
In the first bowl combine cornstarch, salt and cayenne pepper. In the second bowl beat egg whites with a mixer, about 2 minutes, until frothy. Place ½ of the coconut into the third bowl.
First dredge shrimp in cornstarch mixture, next dip in egg whites, then dredge in coconut.
Place the first half pound of the coated shrimp on half of the non-stick spray coated baking sheet. Repeat procedure with the remaining half pound of shrimp using the remainder of coconut in the third bowl.
Lightly coat shrimp with non-stick cooking spray and bake for 20 minutes, turning after 10 minutes, until a golden brown. Serve with Pina Colada Dipping Sauce that you make about a half hour before-hand (see recipe below).
Pina Colada Dipping Sauce
1 small can crushed pineapple (in it’s own juice)
8 oz. fat-free vanilla yogurt
1/2 cup light coconut milk
Mix all ingredients thoroughly in a medium bowl and chill in a covered container – at least one hour before serving.
Serve in 3-4 small dishes or ramekins for dipping.
Karen’s Note: If using medium shrimp remove tails* and works a lot better for this recipe.
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