By Ginna Parsons/NEMS Daily Journal
Sometimes, I’ll see a recipe on TV or read one in a cookbook and I just can’t seem to get it out of my head.
Such is the case with Baked Coconut Shrimp. I saw Bobby Deen make this a couple of weeks ago on his Food Network show, “Not My Mama’s Meals.” He had taken a family favorite and lightened it by baking instead of frying the shrimp.
I watched the show on a Sunday and just the night before, husband Charlie and I had boiled shrimp, so I knew we wouldn’t be making the dish anytime soon. Still, my mind kept wandering back to that recipe.
For the record, I’ve never had coconut shrimp before. But for some reason, this recipe just sounded good to me. I went online and read nine reviews – all good – and two suggestions were repeatedly made. I’ve incorporated them into the recipe below.
I can’t wait to try this!
Baked Coconut Shrimp
1 teaspoon curry powder
Pinch crushed red pepper flakes
1 tablespoon honey
2 teaspoons rice vinegar
1 orange, zested and juiced
1⁄2 cup flaked coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
1 egg plus 1 egg white
1 pound (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
Salt and freshly ground black pepper
Preheat the oven to 450 degrees. Spray a baking sheet with nonstick spray.
To make the dipping sauce, toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.
To make the shrimp, combine the coconut, panko and flour in a bowl or baking dish. Beat the egg and egg white until slightly frothy. Sprinkle shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off shrimp, then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.
Ginna Parsons is the Daily Journal’s food/home/garden editor.