Tuesday, February 5, 2013

Coconut Shrimp

Mardi Gras is just around the corner and then comes lent.  Here's a great, easy coconut shrimp recipe that your family will love.  They are not fried,  they are baked. 

  You will need raw shrimp, devained and peeled.  Coconut, cornstarch, salt, pepper and 2 egg whites.

Brush a 9x13 pan with a little oil.   Clean and pat dry your shrimp (approx 1 lb).  Slightly beat 2 egg whites.
Toast 1 cup coconut for 8 min in 400 degree oven.  Mix together the coconut - 1 - cup, cornstarch - 1/4 cup, 2 T sugar, salt and pepper.   Dip the shrimp into the egg whites and then into the coconut mixture.  Lay in single layer in pan.  Bake about 15 minutes at 400 degrees.  Serve with a pineapple cream dip and enjoy.  1/4 c crushed pineapple drained, 1/2 cup mayonaise.  Mix together and serve.

I served it with mashed potatoes and fresh tomatoes and olives.  Something different to try!  Enjoy!  

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