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
likeLOVE 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!