Light Fried Coconut Shrimp
1.5 lbs large raw shrimp (21-25 count)
2 egg whites
1/4 C cornstarch
1 T Caribbean jerk seasoning
1 C sweetened flaked coconut
1 C Panko (Japanese breadcrumbs)
1 t paprika
Preheat oven to 425. Place a wire rack coated with cooking spray on a jelly roll pan. I used one of my cookie cooling racks.
One at a time, grasp a shrimp by the tail and drege in the cornstarch mixture, then the egg white, then the coconut mixture. (When you do the coconut and Panko dip, press gently.)
Before placing each shrimp on the rack, spray lightly with cooking spray. This is the trick to the browned, crunchy shrimp (that are actually baked and lower in fat!).
Bake at 425 for 10-12 minutes, turning after 8 minutes to brown the other side.
I love how shrimp turn pink when you cook them. Aren't they gorgeous?
(Recipe is from Southern Living's May 2010 issue.)
For easy Honey-Mustard sauce I mix together equal parts Emeril's Kicked Up Horseradish Mustard (which I've recommended before) and honey. It's the perfect tangy-sweet dipping sauce for your low-fat "fried" coconut shrimp.
Add a tossed salad and some corn on the cob, you have a picture perfect summer meal.
YUM. Happy Monday!
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