"OMG." This is what you will hear after pulling out this baked coconut shrimp recipe and making it for your family or friends. It's so delicious and the coconut shrimp sauce that goes with it is drink worthy. See for yourself.
COCONUT SHRIMP RECIPE
24 fresh or frozen jumbo shrimp in shells
1 cup homemade mayonnaise
2 TBS canola oil
1-1/2 cups shredded unsweetened coconut, toasted
1/4 cup cornstarch
1 TBS sugar
1/2 tsp salt
3 beaten egg whites
PREHEAT oven to 400 degrees. You may also fry these in oil if you wish.
Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp; pat dry. Set aside.
Spread the oil on the bottom of a 15x10x1-inch baking pan; set pan aside. In a large shallow dish combine the coconut, cornstarch, sugar, and salt.
In another small shallow dish add the beaten egg whites. Here are the steps:
1. Dip shrimp
into the egg whites
2. Coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp.
Arrange shrimp in prepared pan. Bake about 10 minutes or until
shrimp are opaque and coconut is golden, turning once. Serve with my sweet Thai Apricot Dipping Sauce, recipe below).
Photo has cocktail sauce in the background. Just mix ketchup and horseradish sauce together to taste. I start with 1/4 cup ketchup and add the horseradish until it tastes perfect to your taste buds. You can add a quick squirt of fresh lemon juice if you wish. On seafood and fish I always squirt fresh lemon juice over it; brings out more flavor.
Sweet Thai and
Apricot Dipping Sauce
1 fresh chili pepper, minced (do 1/4 of a pepper or less if you don’t want it that spicy)
1 minced garlic clove
1 tsp minced ginger
3 TBS vinegar
3 TBS granulated white sugar**
**Want more apricot flavor? Lower white sugar by a tablespoon and add more apricot jam. Remember this is your personal recipe and go by your taste buds.
In a pan on low heat, combine the garlic, ginger, vinegar,
salt, vinegar and sugar. Stir until the
sugar dissolves. Add 3 tablespoons of
water and let simmer a few minutes while stirring. Now we will make a roux.
1-1/2 tsp water
1-1/2 tsp cornstarch
Mix these two ingredients together and slowly add to the chili pepper mix and whisk together to make a smooth and thicker sauce. Remove from the heat.
Whisk in 1/2 tsp of apricot jam and taste. Not enough? Add more. The jam is a lovely touch to this sauce and awesome with the coconut shrimp. Don't want it? Don't add it! Try peach jam, it's also yummy.
Slather on grilled chicken and is awesome on fish too.
Hash Brown Chicken Recipe