Do you have a food that makes you weak in the knees? For me, hands down that would be coconut shrimp, but because of the fried factor, this dish is usually meant as an occasional indulgence. But behold, Baked Coconut Shrimp! Hello!
Adapted from tablespoon.com, this delicious recipe is a lighter version of it's cousin, fried coconut shrimp, using egg whites and baked to a golden brown in the oven. This dish may be low in fat, but it is high in flavor.
Engulfed in a blanket of sweet crispy coconut and served with a spicy lemon raspberry sauce, this easy baked shrimp recipe is the perfect treat for dinner, lunch, or as an elegant appetizer for guests. It is healthy, easy, and scrumptious! You may want to grab some for yourself because these succulent morsels will disappear right before your eyes!
- 1 pound uncooked shrimp, peeled and deveined (if using frozen shrimp, thaw in the refrigerator)
- 2 egg whites
- 2 1/2 Tablespoons (Tbsp) cornstarch
- 1 teaspoon (tsp.) Cherchies® Chardonnay Lime & Cilantro Seasoning
- 2 1/2 cups sweetened flaked coconut
- Cherchies® Select Grilling Rub & Seasoning Blend
- Cooking Spray
- 1 Tablespoon (Tbsp.) Lime juice
- Hot sauce (a few drops will do ya!)
- 1/2 cup Cherchies® Apricot-Pineapple Preserves
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Clean and dry shrimp. Carefully separate the yolks from the egg whites, using the shell as a separator, and reserve the egg yolks for another yummy recipe. Add the Chardonnay Lime & Cilantro Seasoning to the egg whites and mix.
In a small bowl, beat the egg whites with a hand held mixer until the egg whites make soft peaks, about a few minutes.
Arrange three bowls on your prep surface and place the following ingredients in the bowls in this order, corn starch, egg whites, and the shredded coconut. Hold shrimp by the tail and dip into the cornstarch, then the egg whites, followed by the coconut and place on the parchment lined baking sheet.
Place the shrimp on the baking sheet, sprinkle them with Cherchies® Select Grilling Rub, lightly spray with cooking oil, and bake the shrimp in the oven for about 15 minutes or until golden brown.
While the shrimp are cooking, prepare the dipping sauce. Mix together the Apricot-Pineapple Preserves, the hot sauce (to taste), and the lime juice.
When the shrimp are golden brown, remove them from the oven and serve immediately with the dipping sauce. Enjoy!