Coconut Shrimp

Coconut Shrimp
Photo by Jennifer Davick

Ingredients

  • Honey-Mustard Sauce
  • 1 cup Japanese breadcrumbs (panko)
  • Vegetable cooking spray
  • 1 cup sweetened flaked coconut
  • ¼ cup cornstarch
  • 1 ½ pounds unpeeled, large raw shrimp (21/25 count)
  • 2 egg whites
  • + 2 more ingredients
    • 1 tablespoon Caribbean jerk seasoning
    • 1 teaspoon paprika

1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein shrimp, if desired. 2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan. 3. Whisk egg whites in a bowl just until foamy. 4. Stir together cornstarch and Caribbean jerk seasoning in a shallow dish. 5. Stir ...

View full recipe at My Recipes

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