When I'm on the boat many of the dishes I prepare involve using shrimp, it's one of those ingredients that's always easy to find in any supermarket in the Caribbean. I usually have at least a couple of bags of frozen shrimp in my freezer on Daisy. My entire family loves coconut shrimp, and there are literally hundreds of recipe's out there for making the dish, but after trying so many of them, changing and deleting a few of the time consuming stages and ingredients that I considered unnecessary, and a waste of time, I came up with this, it's so simple and only uses 5 ingredients. It's a really easy 'go to' dish, colorful and tasty, and one of my family's favorites. I usually Serve the shrimp with a dish of cherry tomatoes tossed with chopped fresh cilantro, and a splash of olive oil, a crisp green salad, and an ice cold glass of white wine.
Crispy Coconut Shrimp
• 1 cup shredded, sweetened coconut flakes
• 3/4 cup panko bread crumbs
• 1 teaspoon ground star anise
• 2 egg whites
• 1 pound shrimp, peeled and deveined, tail left on.
Leaving the tail on the shrimp makes dipping the shrimp in the egg white and breading less messy, and it looks pretty :o)
Leaving the tail on the shrimp makes dipping the shrimp in the egg white and breading less messy, and it looks pretty :o)
Preheat oven to 375 degrees F.
Mix coconut with bread crumbs, and star anise, put into a shallow bowl, and set aside.
Beat egg whites until foamy but not stiff.
Dip the shrimp in the egg white and coat with coconut mixture. Repeat to form a double coating. Place shrimp on a lined sheet pan, and bake for 10-12 minutes.
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| Cherry tomatoes with chopped cilantro and a splash of olive oil Enjoy :o) |
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