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Baked Coconut Shrimp with Tropical Fruit Dipping Sauce
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Description
These shrimp are baked instead of fried but are also very crispy. Sometimes coconut shrimp are breaded and fried shrimp with the flavor of coconut. These use real coconut and you can definitely taste it. I usually don’t use a dipping sauce for my coconut shrimp but I really loved this one. The sauce would go great with coconut chicken too. And the best part of all? It was easy.
Ingredients
- FOR THE SHRIMP:
- 2 whole Egg Whites
- 1 pound Raw Shrimp, Peeled And Deveined
- 1 cup Cornstarch
- 2 cups Shredded Coconut
- FOR THE DIPPING SAUCE:
- 1 cup Peach-mango Marmalade
- 1 Tablespoon Lime Juice
- ¼ cups Crushed Pineapple
Preparation
Preheat the oven to 375ºF. Whip the egg whites into stiff peaks either by hand of with a mixer. Set up an assembly line with the raw shrimp, cornstarch, egg whites and finally the coconut. Dip the shrimp into the cornstarch and coat well, then the egg whites, and finally the coconut. Place the shrimp on the rack of a roasting pan and bake for 20-25 minutes or until golden brown.
While the shrimp are baking, whisk together the marmalade, lime juice, and the crushed pineapple. Serve as a dipping sauce with the shrimp.
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