Recipe by Dedee Royale
In baking the shrimp instead of frying you save on loads of calories without sacrificing taste. Cornstarch helps the coating to adhere much better to the shrimp instead of flour. This recipe works best with extra-large shrimp, 15-20 to the pound. Do not butterfly the shrimp or they will come out tough.
Top Review by Everything Tasty Kitchen
Absolutely fabulous appetizer!!!! We often have "appetizer night" at my house and these delicious baked coconut shrimp will be part of the regular repertoire!! Always one of my favorite appetizers but I was never interested in making them fried but when I came across your recipe for baked, I knew I had to try them. Everyone loved the spicy mango sauce and even opted for a little more heat. I think this is an excellent recipe to make ahead and bake when ready to serve for a party. Made for the Spring PAC 2013.
- 1 lb large shrimp, peeled and deveined, tails on
- 1 cup sweetened coconut, flaked
- 1 cup panko breadcrumbs
- 1⁄2 cup cornstarch
- 2 egg whites, slightly beaten
Spicy Mango Sauce
- 1 teaspoon canola oil
- 2⁄3 cup onion, finely chopped
- 1 inch fresh ginger, grated
- 1 garlic clove, minced
- 8 ounces mango nectar
- 1 tablespoon scotch bonnet pepper sauce
- 4 teaspoons lime juice
- 1⁄8 teaspoon salt
Directions See How It's Made
- Preheat oven to 375°F
- Place coconut and panko crumbs in a food processor and pulse a few times to blend.
- Place crumb mixture into a shallow dish or bowl.
- In a 2nd bowl beat egg whites lightly.
- In a 3rd bowl, add cornstarch.
- One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp.
- Pour any leftover egg white evenly over each shrimp.
- Place shrimp on a lightly greased baking sheet.
- Spray each shrimp lightly with canola oil.
- Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp.
- Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough).
- Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce.
- To Prepare Spicy Mango Sauce:.
- In a small sauce pan, heat 1 tablespoons oil.
- Add onion, ginger and garlic and saute 3 minutes, stirring.
- Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil.
- Cook 10 minutes to reduce to 3/4 cup.
- Remove from heat and let stand 10 minutes.
- Place mixture into a blender and process till smooth.
- Stir in lime juice and salt. Cool.