Categories
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Coconut Shrimp |
Prep Time: 20 min
Cook Time: 35 min
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Yield:4
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INGREDIENTS: |
| 1 1/2 lb |
unpeeled, large raw shrimp (21/25 count) |
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vegetable cooking spray |
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| 2 |
egg whites |
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| 1/4 cup |
cornstarch |
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| 1 tbsp |
Caribbean jerk seasoning |
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| 1 cup |
sweetened flaked coconut |
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| 1 cup |
Japanese breadcrumbs (panko) |
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| 1 tsp |
paprika |
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FOR THE HONEY-MUSTARD SAUCE |
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| 1/2 cup |
plain nonfat yogurt |
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| 1/4 cup |
coarse-grained mustard |
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| 1/4 cup |
honey |
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| 2 tbsp |
horseradish |
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DIRECTIONS:
- Preheat the oven to 425`F. Peel shrimp, leaving tails on; devein shrimp, if desired.
- Place a wire rack coated with vegetable cooking spray in a 15 x 10in 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`F for 10-12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.
- To make the Honey-Mustard Sauce; stir together all ingredients. Serve immediately, or cover and chill up to 3 days.
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