Wednesday, January 10, 2007

Coconut Shrimp

Coconut Shrimp

(I talked about this recipe here)

1/3 cup cornstarch
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon honey
1 tablespoon lime juice
3 egg whites
1 cup coconut flakes
1 1/2 pounds raw shrimp, peeled and deveined

Preheat oven to 425.
In a small bowl, combine cornstarch, pepper, and salt. Set aside.
In a separate small bowl, microwave honey for 30 seconds.
Add lime juice and egg whites to honey and stir to combine. Set aside.
Spread coconut in a thin layer on a plate.
Dip each shrimp first into cornstarch mixture, then honey mixture, then roll in coconut.
Arrange coated shrimp on a baking sheet lined with foil.
Bake at 425 for 10-15 minutes, until shrimp is slightly pink and coconut is lightly toasted.

makes 6 main dish servings (more if serving as an appetizer), 5 HUs per serving.
source: Recipe Review Board

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