coconut shrimp...
Ingredients
- 1 1/2 pounds unpeeled, large raw shrimp
- Vegetable cooking spray
- 2 egg whites
- 1/4 cup cornstarch
- 1 tablespoon Caribbean jerk seasoning
- 1 cup sweetened flaked coconut
- 1 cup Japanese breadcrumbs (panko)
- 1 teaspoon paprika
Preparation
- 1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.
- 2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
- 3. Whisk egg whites just until foamy.
- 4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.
- 5. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.
- 6. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.
there is no such thing as enough...make plenty...
Preparation
- 1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.
- 2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
- 3. Whisk egg whites just until foamy.
- 4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.
- 5. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.
- 6. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.
there is no such thing as enough...make plenty...
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