September 17th, 2021









Coconut Shrimp

I got this recipe from my friend Leon Dienes, the realtor who sold my dad's house in San Diego for me in 2012. Leon thoughtfully sends recipe cards to his clients as a way of keeping in touch and I was pretty surprised when Leon told me he actually picks out the recipes himself. These coconut shrimp are absolutely delicious and easy enough for kids to make.

Ingredients:
One pound tail-on raw shrimp
3 egg whites
1/4 cup cornstarch
1 teaspoon curry powder
1/4 teaspoon salt
1 teaspoon paprika
1 teaspoon cayenne pepper
2 cups sweetened flaked coconut
2 cups Panko bread crumbs
1 tub store-bought mango salsa

Directions:
Preheat the oven to 350°.

Clean and de-vein the shrimp, leaving the tails on. Pat dry with paper towels, put on a large plate and set aside.

In a small bowl, whisk the egg whites until foamy and set aside.

In another small bowl, combine the cornstarch, curry powder and salt and set aside.

In another small bowl, combine the coconut, breadcrumbs, paprika and cayenne pepper and set aside.

Line your largest cookie sheet with foil and spray with Pam.

Now, on your counter, line up the items in this order ... shrimp, eggs whites, cornstarch mixture, coconut mixture, and the cookie sheet.

One at a time, dip the shrimp in the egg whites, roll in the cornstarch mixture, roll in the coconut mixture and coat thickly, then place on the cookie sheet leaving just enough room so the shrimp don't touch each other.

Bake for 12-15 minutes until the shrimp turn pink and the coconut begins to brown.

Best served hot, right out of the oven, with mango salsa or any other dipping sauces you might like. The shrimp are much better hot than cold.

Note: I didn't adjust the seasonings at all and I found the flavor perfect. You can taste the curry but it's not overwhelming. The cayenne makes it a bit hot but not too much. I make half of this recipe and serve it for dinner as a surf and turf combo with grilled filet mignon, but piled high on a plate of lettuce surrounding a bowl of mango salsa, these shrimp make an unforgettable appetizer.

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