Wednesday, March 12, 2014
Baked Coconut Shrimp
1-1/2 cups flaked coconut 1/2 cup panko (Japanese) bread crumbs 3 dashes Louisiana-style hot sauce 1/4 teaspoon salt 1/4 teaspoon pepper SAUCE: 1 cup apricot preserves 1 teaspoon cider vinegar 1/4 teaspoon crushed red pepper flakes Directions
- Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on.
- In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.
- Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed.
- Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.
- Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce. Yield: 6 servings.
# posted by Chelsea @ 11:08 AM 
