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.
|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|
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).