Wednesday, January 9, 2013

Easy Baked Coconut Shrimp

What's better than an easy, healthy shrimp recipe?

How about an easy, healthy coconut shrimp recipe?

When the winter weather dial is squarely fixed on "doldrums," or you're just feeling like you need a little escape, this recipe could be your quick ticket to transcend the weather or your mood.  With just four ingredients and a bit of salt and pepper, you'll be in your happy place before too long.

Baked Coconut Shrimp

1 pound uncooked large shrimp (16-20 count), peeled and de-veined*
2-3 tablespoons cornstarch
1 egg, beaten
1/2 cup unsweetened, flaked coconut**
salt and pepper to taste (about 1/4 - 1/2 teaspoon)
cooking spray or a bit of oil

Preheat oven to 425 degrees.

Add the cornstarch to a bowl, and coat each shrimp.

Next, whisk the egg in bowl and dip each shrimp, one at a time in the egg (using a fork will keep your fingers from getting coated, too!).

Then mix the coconut with the salt and pepper in a third bowl and dip each shrimp in the coconut mixture.

Line a baking sheet with foil and spray with cooking spray or brush with oil and place each shrimp on the baking sheet.

Bake for about 8 minutes.

Turn your oven to BROIL and broil the shrimp for about 1 minute, or until they are slightly browned on top.

 Serve immediately.

Serves 4.

*If you live in Central Ohio, Market District has amazingly fresh East Coast, wild shrimp for a great price. 
**Speaking of Market District, their new expanded bulk section is also amazing, and has unsweetened coconut (the pre-bagged coconut almost always is sweetened and has preservatives)

Life is sweet,

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