These shrimp are so good, I made them twice in a week!! They’re quick, easy, tasty and healthy… All good things in my book!
It’s been cold and snowy lately, which has me dreaming about sitting on a warm, sunny beach somewhere, piña colada in hand. Since that’s not likely to happen anytime soon, the flavor profile of these shrimp are the next best thing.
Don’t eat shrimp? Don’t worry, you can substitute chicken instead!
Baked Coconut Shrimp with Jalapeño Pineapple Sauce – slightly adapted from The Girl Who Ate Everything on Tablespoon.com
- Juice from 1/2 Lime
- 1 Jalapeño, finely chopped (seeded or not, depending on your desired level of hotness)
- 1/2 Cup Pineapple Preserves
- 1 Lb. Cooked Tail-on Shrimp
- 2 or 3 Egg Whites
- 2 Tbsp. Cornstarch
- 1/4 tsp. Cayenne Pepper
- 2 1/2 Cups Coconut Flakes
In a small bowl, combine lime juice, jalapeño and pineapple preserves. Mix well. Cover and refrigerate until ready to serve.
Preheat oven to 400.
Using a mixer (stand or handheld), whip egg whites until soft peaks form (they’ll be really foamy).
Mix cornstarch and cayenne, then put the cornstarch mixture and coconut on two separate plates. Holding the shrimp by the tail, dip first in cornstarch, then egg, then coconut.
Place shrimp on a parchment lined baking sheet and bake for 8-10 minutes. Flip shrimp and return to oven to bake for an additional 8-10 minutes.
Serve with Jalapeño Pineapple Sauce.