Gulf shrimp + coconut - one of my favorite tropical combinations. I love coconut shrimp but most versions are deep fried, heavy on the calories. I found this recipe for a low-cal baked version of coconut shrimp in Gulf Coast Favorites, by Holly Clegg, a cookbook benefiting the America's Wetland Foundation (and thanks to my good friend Jean May-Brett and the Louisiana teachers who gave me this cookbook at my presentation in Baton Rouge!). They came out crispy and delicious. I used a bottled sweet/spicy mango dipping sauce to serve them with; if I had time, I would make a fresh pineapple salsa for dipping. Note: if you use smaller shrimp, cut back on the cooking time. This makes enough for 5 people so adjust accordingly.
Baked Coconut Shrimp
1 lb of large, peeled shrimp (21-25 shrimp per pound)
1/3 cup cornstarch
1/4 tsp cayenne (optional, but nice if you like a bit of zip to the shrimp)
salt to taste
3 egg whites
1 cup flaked, sweetened coconut
1. Peel shrimp (if not already peeled). Use as is or do what I prefer when cooking shrimp- butterfly them. Butterflying involves cutting through the back side of the shrimp 4/5 of the way (almost halving the shrimp but making sure it stays together).
2. Mix cornstarch and salt (and cayenne if you prefer the spicy version) together in a small bowl.
3. In another small bowl, beat egg whites together for about 2-3 minutes until frothy.
4. Pour coconut into a plate.
5. Roll shrimp in cornstarch, then dip in egg white, then roll in coconut, sprinkling coconut on uncovered spots until the shrimp is completely covered with coconut.
6. Place on a baking sheet preferably lined with parchment baking paper. If you don't have parchment paper (one of my "must have" kitchen staples for even browning and non-sticking on baking sheets), lightly grease a cookie sheet or use a non-stick variety.
7. Bake at 400 degrees for about 15 minutes (check at 12 minutes to make sure coconut does not come out like burnt toast. It should be medium browned). Turn shrimp over and bake for another 5 minutes.
8. Serve with fruity salsa or dipping sauce of your choice. Makes enough for about 5 people (about 5 large shrimp per person)
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