You’ve got your sweater on and your heat cranked up. It’s freezing outside and all you can think about is the warmth of spring that seems months away. The thought of venturing outside makes you want to crawl in a hole…a very warm hole.
This recipe will make you feel like you are on an island somewhere, lying in the warm sun, snuggling your toes in the hot sand. Although these coconut shrimp can be enjoyed as an appetizer, I often turn it into a meal by adding a simple green salad and pairing with a sweet Riesling. Don’t feel too guilty eating these as your main course; they’re baked and a much healthier alternative to the fried version.
Here in South Louisiana, the weather has actually been quite warm, reaching mid 70's by noon! Louisiana weather is notorious for being unpredictable, but so far it looks like we won't have to wait much longer for warmer weather. (Fingers crossed!)
- 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.
- Serve with pineapple dipping sauce.
Originally posted at: Lafayette Real Estate News