I love seafood. I’m not sure I’ve ever come across a fish that I didn’t enjoy. Tilapia, salmon, tuna, sea bass, trout, flounder, cod, haddock, scallops,etc. You name it, I love it. I especially love shrimp because there are so many different ways of eating it: cold with cocktail sauce, hot over linguine and white wine sauce, and crusty and baked covered in coconut, which happens to be one of my favorite meals.
The problem with coconut shrimp is that when ordered at a restaurant, you can be sure that those shrimpies were drenched in egg, flour, sweetened coconut and deep fried. Because of this, I’ve stayed away from it for a long time. Well I had had it the other night. I really had a hankering for it and was not about to deprive myself from it any longer.
I surfed around the web a little to scout out a good and healthy coconut shrimp recipe I came across an easy recipe and tweaked it slightly to my liking.
Lots of uncooked, deveined shrimp
Whole wheat flour
Unsweetened coconut, ground
1. Preheat oven to 400 degrees.
2. Whisk the egg whites until broken up and a little frothy.
3. Lightly coat each shrimp in flour, then egg whites, then the coconut and transer for a greased baking sheet.
4. Bake for 15-20 minutes until shrimp are pink and the coconut is golden brown.
I made a quick dipping sauce of sweet orange marmalade and a touch of mustard and horseradish sauce to taste.
This recipe was a hit. Now I can have my shrimp and eat it too 🙂