Coconut Shrimp

Name: Coconut Shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters Japanese breadcrumbs (panko); 1 Tbsp Caribbean jerk seasoning; 59 milliliters cornstarch; 2 egg whites; 4 servings Honey-Mustard Sauce; 1 teaspoon paprika; 680 grams unpeeled, large raw shrimp (21/25 count); 237 milliliters sweetened flaked coconut

Coconut Shrimp might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4. One serving contains 489 calories, 41g of protein, and 16g of fat. If you have japanese breadcrumbs, caribbean jerk seasoning, shrimp, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Peel shrimp, leaving tails on; devein shrimp, if desired.

Ingredients you will need

Shrimp

Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

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Cooking Spray

Jelly

Roll

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Wire Rack

Frying Pan

Whisk egg whites in a bowl just until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Whisk

Bowl

Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.

Ingredients you will need

Jerk Seasoning

Corn Starch

Stir together coconut, breadcrumbs, and paprika in another shallow dish.

Ingredients you will need

Breadcrumbs

Coconut

Paprika

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.

Ingredients you will need

Cooking Spray

Corn Starch

Egg Whites

Coconut

Shrimp

Dip

Equipment you will use

Wire Rack

Bake at 425 for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Oven

Serve with Honey-Mustard Sauce.

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Mustard

Honey

Sauce

Try this twist!

Coconut Chicken: Substitute 1 1/2 lb. chicken breast tenders for shrimp. Proceed with recipe as directed, beginning with Step 2 and increasing bake time to 18 to 20 minutes or until chicken is done, turning once after 12 minutes.

Ingredients you will need

Chicken Breast

Whole Chicken

Coconut

Chicken Tenders

Shrimp

Equipment you will use

Oven

Sprinkle with salt to taste, if desired.

Ingredients you will need

Salt

Calories 448; Fat 11g (sat 6g, mono 9g, poly 1g); Protein 3g; Carb 4g; Fiber 9g; Chol 94mg; Iron 7mg; Sodium 604mg; Calc 65mg.

Equipment

Ingredients

Servings:

237milliliters

Japanese breadcrumbs (panko)1Tbsp

Caribbean jerk seasoning 59milliliters

cornstarch 2

egg whites 4servings

Honey-Mustard Sauce 1teaspoon

paprika 680grams

unpeeled, large raw shrimp (21/25 count)237milliliters

sweetened flaked coconut

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.