For months I wanted to make coconut shrimp and I finally did. Dredge the shrimp in cornstarch, then frothy egg whites and then in coconut. I used flaked coconut but shredded would have been better. It was the only unsweetened coconut I could find.
I put the breaded shrimp on a wire rack and baked them for 20 minutes in a preheated 375 F oven till golden brown.
For the dipping sauce I used 3/4 cup if cilantro leaves, one small can of pineapple drained well, red pepper flakes, salt and pepper. Blend in a blender till smooth. I'm going to remember this dipping sauce; it was that good. And of course the shrimp were good too but a lot of work to prepare them. Thanks for reading and for all your comments.
You lost me at cilantro. I loathe the leaves and the taste they leave in my mouth. Seeds yes. Leaves no.
ReplyDeletehi Sue, thanks, you could probably substitute tomatillos.
DeleteI have been wanting to make coconut shrimp for a long time too. This looks delicious. I am also looking forward to trying your dipping sauce. Thanks Linda :)
ReplyDeleteHi Denise, thanks, try to get shredded coconut instead of flaked, flaked is too large to get it to adhere, although I was surprised it did adhere pretty well with the beaten frothy egg whites.
ReplyDeletecoconut thing is delicious for me....yummy
ReplyDeletethank you for recipe
Hi tanza, thanks, I do love coconut as well it often seems so rich, now I am wondering if it is high in calories.
ReplyDelete