Wednesday, January 19, 2011

Coconut Crusted Shrimp

So we've got a bunch of snow and more falling as I write this...more in the forecast for Friday too.....ho hum.  That is life here in New England.  I have been working in the basement (also ho hum) clearing out and making way for my new soap studio.  Booooooring work, if I do say so.  I would much rather be making soap!  See I have all this "stuff" (an old chicken-on-a-nest glass ware collection, glass bottle collection, baseball card collection, a few afghans, furniture that is super cute from a yard sale, some old lamps and on and on and on) that I just don't knoww what to do with. Some of the "stuff' I have actually sold on Craigs List and other "stuff" I simply have moved from one spot to another.  So my January days are full of excitement, right?  In order to jazz things up around here a bit, I am making this for dinner tomorrow night. 

Baked Coconut Shrimp With Spicy Pineapple Dipping Sauce

I found this recipe while surfing some of my favorite blogs on my lunch break, The Girl Who Ate Everything (although she looks like she doesn't eat much, how come she isn't plump?)


1 Tablespoon lime juice

2 teaspoons finely chopped fresh jalapeno pepper

1/2 cup pineapple preserves

1 pound uncooked large shrimp peeled and deveined

2 egg whites

2 Tablespoons cornstarch

2 cups sweetened flaked coconut


Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
In a small bowl beat egg whites with a hand mixer until soft peaks form.
Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
Yum!  Served with a fresh green salad, this little tropical delight should brighten up our cold snowy days (of couse, so would mango margaritas).

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