Coconut Shrimp

I absolutely love seafood! When I left Maryland I was worried I would miss the fresh fish, but I have found Michigan has a good selection of seafood in the stores and restaurants.

My boyfriend is a big fan of coconut shrimp, but I don’t own a deep fryer so I never thought to make it home. Then I found this recipe for baked coconut shrimp. Try it, you won’t be disappointed!

Baked Coconut Shrimp

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/3 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon Cajun seasoning
• 2 cups flaked sweetened coconut
• 3 egg whites, beaten until foamy

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
2. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and seasoning in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes.

The shrimp goes well with sweet and sour sauce, or marmalade.