Our youngest daughter and granddaughter are visiting this week. She is a better organizer than her mother, helping me clean closets. Actually, we are Spring cleaning and getting our home ready to sell. She enjoys cooking and trying new things. She shared this Baked Coconut Shrimp with Mango Sauce with us. I had never heard of it being baked before, only fried. The preparation requires some time, but it's worth it. Our daughter served it as a main dish with rice. We loved it with the discovery of her yummy sauce. Use your imagination. It would be super tasty with a number of other combinations.
Baked Coconut Shrimp with Mango Sauce
- 26 large uncooked (peeled, deveined and leave tails intact)
- 1/3 cup cornstarch
- 1 tsp. salt
- 1/2 tsp. ground red pepper (can use more)
- 3 large egg whites
- 1 1/2 cups sweetened flaked coconut
- Set oven at 375
- Run Shrimp under cold water and pat dry with a paper towel.
- In a shallow dish combine the cornstarch with salt and red pepper; stir and combine.
- Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
- Place the coconut in a shallow dish.
- Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
- Place the shrimp on a parchment-lined baking sheet that has been generously coated with cooking spray.
- Repeat with remaining shrimp (cornstarch, then egg white and then in coconut.)
- Lightly spray the coconut with cooking spray.
- Bake for about 20 minutes or until the shrimp is done, turn the shrimp after 10 minutes of cooking making 10 minutes per side.
- 1 1/2 Tbsp. soy sauce
- 1 1/2 Tbsp. water
- 3 Tbsp. brown sugar
- 5 Tbsp. white vinegar
- 1 tangelo ( juice only)
- 1 tsp. coconut extract
- 1 mango (diced into small pieces)
- Tbsp. cornstarch
Thanks for sharing Krista and thanks for stopping by!