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Mmm - coconut shrimp

I love coconut shrimp! This recipe sounds easy and was well reviewed.

Original recipe here.

Baked Coconut Shrimp

1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

  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 cayenne pepper 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, flipping the shrimp halfway through.

Someone in the comments section left a copycat recipe for Outback's orange marmalade dipping sauce:

Orange Marmalade Dipping Sauce

1/2 cup orange marmalade
2 teaspoons stone ground mustard with seeds
1 teaspoon prepared horseradish
dash of salt

Combine all ingredients and mix well.

I am definitely going to have to try these! With a bottle of chilled white wine... Mmm...


( 1 comment — Leave a comment )
Sep. 29th, 2010 04:37 pm (UTC)
I love coconut shrimp!! The marmalade sauce is yummy as well, even though the combo sounds weird. We make ours a little differently - just marmalade mixed with yellow mustard, but I bet the horseradish adds a nice flavor.

With the coconut shrimp, we dip shrimp in beer batter with coconut, then roll them in another plate of shredded coconut and deep fry them. SOOOOO good! Have to watch them so that they don't burn though since the coconut is so sugary.
( 1 comment — Leave a comment )