This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baked Coconut Shrimp
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- #76539
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 1/2 pound extra large shrimp, defrosted, shelled and deveined, rinsed and patted dry
1/3 cup cornstarch
1/2 teaspoon ground red pepper
1 dash salt
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
1/3 cup egg whites
3/4 cup coconut
directions
Preheat oven to 425 degrees F. Lightly spray a large baking sheet with butter flavored cooking spray.
In a small bowl, combine cornstarch, pepper and salt.
In a small microwave safe dish, heat up honey for about 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.
Place coconut in a thin layer on a pie plate or flat dish. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
Place on the baking sheet and lightly spray with butter cooking spray. Bake for 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
May 16, 2010
This is a really good coconut recipe. Instead of mere coconut, adds some zing with curry and chicken coating mix. Deffinately better as an appetizer. Had to triple the recipe to feed the family. Now added to my cook binder.
January 28, 2008
Great taste! Fairly easy to make. I would definitely recommend this recipe, especially since all the ingredients are normal things you'd have in your pantry. Excellent left overs too.