Wednesday, February 22, 2012

Recipe #15: COCONUT SHRIMP w/ Tangy Dipping Sauce

COCONUT SHRIMP w/ Tangy Dipping Sauce
From: Pampered Chef "It's Good For You" 

OH MERCY! If you are a fan of coconut shrimp, but you are used to it coming in a fried form, you are about to LOVE me! These babies are DIVINE! The sauce just makes it even more perfect! LOVE IT! I could make this once a week....or per night! :) Serve it as a main course or appetizer....or heck, dessert! They are that good! 

  • 1 Lime
  • 2 tsp. finely chopped fresh Jalapeno Pepper
  • 1/2 c. Pineapple or Peach preserves (I actually used apricot, cause it was what I had) 
  • 1 lb. uncooked shell-on large shrimp (about 21-25 count), peeled and deveined. 
  • 2 Egg Whites
  • 2 T Cornstarch
  • 1 1/2 c. Sweetened Flaked Coconut

  • Juice lime to measure 1 T. of juice. 
  • Remove seeds and finely chop jalapeno pepper. 
  • In a bowl combine lime juice, jalapeno pepper and preserves. Mix Well. 
  • Cover; refrigerate until ready to serve. 
  • Preheat oven to 400 degrees. Line cookie sheet with parchment paper (or spray lightly, but I like  LOVE parchment paper). 
  • Peel and devein shrimp, leaving tails on. 
  • In small bowl, beat egg whites on high speed until soft peaks form (tips of peaks will curl down when beaters are lifted). 
  • Place cornstarch and coconut on two separate plates. 
  • Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites, then coconut to coat. 
  • Arrange in a single layer on baking sheet. 
  • Bake 16-17 minutes or until edges of coconut are deep golden brown. Turn once after 8 minutes. 
  • Serve with sauce! 

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