Cooking with Rena Lee

Coconut Shrimp

Prep Time: 20 min
Cook Time: 35 min
Comments: back of page 35
Yield:4

INGREDIENTS:
1 1/2 lb unpeeled, large raw shrimp (21/25 count)
vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tbsp Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup Japanese breadcrumbs (panko)
1 tsp paprika
FOR THE HONEY-MUSTARD SAUCE
1/2 cup plain nonfat yogurt
1/4 cup coarse-grained mustard
1/4 cup honey
2 tbsp horseradish
DIRECTIONS:
  1. Preheat the oven to 425`F. Peel shrimp, leaving tails on; devein shrimp, if desired.

  2. Place a wire rack coated with vegetable cooking spray in a 15 x 10in 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 together coconut, breadcrumbs, and paprika in another shallow dish.

  6. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack.

  7. Bake at 425`F for 10-12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.

  8. To make the Honey-Mustard Sauce; stir together all ingredients. Serve immediately, or cover and chill up to 3 days.

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