When I was planning the week’s menu, I asked the kids for some input. Our 13 year old son requested shellfish for dinner one night. However, he wasn’t certain how he would want it prepared. With a week of rain and cool temperatures forecast, I suggested soup. That wasn’t quite what he had in mind. My next suggestion was coconut shrimp, and that sounded perfect to him.
I had made coconut chicken tenders a couple months ago, and the recipe was a hit. They were easy to make and had a decent amount of crunch even though they were baked instead of fried. While I had given the chicken a coating of batter and a coating of coconut, for the shrimp I decided a single layer of coconut would be better.
With the assistance of our 11 year old daughter, the shrimp were coated and ready for the oven in no time. While the shrimp cooked, we made a veggie stirfry, which provided a savory contrast to the sweetness of the coconut.
One very important note about this recipe: Make sure you use a liberal amount of nonstick cooking spray on the aluminum foil topped baking pan. Between the egg whites and sweetened coconut, the shrimp will stick to the foil quite easily.
- 1/3 cup cornstarch
- 3 egg whites
- 1 pound shrimp, peeled and deveined
- 1 cup shredded, sweetened coconut
- Preheat oven to 375.
- Cover a baking sheet with aluminum foil, and spray generously with nonstick cooking spray.
- Using 3 small bowls, put cornstarch in one, add some freshly ground pepper, and mix well.
- Place egg whites into second bowl, and whisk lightly.
- Put coconut into remaining bowl. Rinse shrimp, and place on paper towels to remove excess moisture.
- Take 1 piece of shrimp, and dredge in cornstarch.
- Dip shrimp in egg whites, then coconut, coating completely.
- Place shrimp on prepared baking sheet, and repeat process with the rest of the shrimp.
- Bake for 20 minutes, turning after 10 minutes.