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.
*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,