Crispy Coconut Shrimp
A hint of the tropics shines through in these sweet and spicy shrimp. Kid-friendly, they are a perfect starter for your next family dinner, but are elegant enough to showcase at a cocktail party, too.
Ingredients
| 2 tbsp | EggCeptions Just Egg Whites, lightly beaten | 25 mL |
| 2 tbsp | cornstrach | 25 mL |
| 1/2 tsp | each salt and cayenne pepper | 2 mL |
| 1/4 cup | unsweetened shredded coconut | 50 mL |
| 1 lb | large shrimp, shelled and deveined | 500 g |
Directions
Preheat oven to 375°F (190°C). In bowl, whisk together egg whites, cornstarch, salt, cayenne and coconut. Toss with shrimp. Set aside.
Arrange shrimp in a single layer on a greased rimmed baking sheet. Bake in preheated oven, turning once, until coconut is golden and crispy and shrimp are opaque, about 15 minutes.
Makes 4 servings (about 24 pieces).
© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.
PR for Food