I found this recipe in Southern Living, a lightened-up version of one of my favorite appetizers. My entire family loved it! I served it as the main dish with a big salad and some fruit. Nice and light for these dog days of summer.
Recipe: Coconut Shrimp
Ingredients
1 1/2 pounds unpeeled, large raw shrimp (21/25 count)
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup Japanese breadcrumbs (panko)
1 teaspoon paprika
honey-mustard sauce
Instructions
1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein shrimp, if desired.
Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
Whisk egg whites in a bowl just until foamy.
Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.
Stir together coconut, breadcrumbs, and paprika in another shallow dish.
Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack.
Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.
August 19th, 2010 | 
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Posted in Devotional