Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

 RECIPES > 

Sign up for FoodReference Weekly Newsletter

..Shrimp Recipes pg 1.. ..Almond Crusted Shrimp.. ..Almond Shrimp Macao.. ..Asiago Pepper Shrimp.. ..Bass Ale Beer Battered Shrimp.. ..BBQ Shrimp Recipe.. ..Barbecue Shrimp, Brennan's.. ..Bite & Kiss (Jerk Shrimp).. ..Broccoli Shrimp Stuffed Potatoes.. ..Broiled Rock Shrimp.. ..Caesar Shrimp Skewers.. ..Cilantro Chimichurri Shrimp & Rice.. ..Citrus Shrimp and Scallops.. ..Coconut Fried Shrimp.. ..Coconut Shrimp, Oven Baked.. ..Coconut Shrimp and Lobster.. ..Costa Rica Kabobs.. ..Covered Shrimp/Veggie Quiche.. ..Creole Crumbed Shrimp.. ..Curried Shrimp with Sugar Peas.. ..Crevettes Au Pernod (Shrimp).. ..Fat Tuesday Noodles & Shrimp.. ..Fried Orange Shrimp.. ..Garlic Shrimp & Garlic Potatoes.. ..Grapefruit Shrimp Stir Fry.. ..Green Shrimp Curry (Thai).. ..Grilled Honey Shrimp.. ..Grilled Key West Shrimp.. ..Grilled Southwestern Shrimp.. ..Honey Grilled Shrimp.. ..Indian Spiced Shrimp.. ..Jerk Shrimp.. ..Lemon Basil Pasta & Shrimp.. ..Lighthouse Shrimp.. ..Lime Shrimp Kebabs.. ..Mesquite Shrimp.. ..Peppered Shrimp Patties.. ..Pickled Shrimp.. ..Polynesian Shrimp.. ..Prague Shrimp..

. Home . . Recipes . . About & Contact . . Links .

 

OVEN BAKED COCONUT SHRIMP WITH PINEAPPLE SALSA

Boy Eats World!
By David Lawrence

I experimented with several ways to make coconut shrimp without frying them. Not that I have anything against fried coconut shrimp. I love fried coconut shrimp. I just hate standing over a vat of hot oil, dipping and dredging and frying them up. The key to baking them is to toast the coconut first. It's a subtle thing that makes all the difference.
Serves 4

FOR THE SHRIMP
• 3 cups shredded sweetened coconut
• 1 cup all-purpose flour
• 1/2 cup panko* (Japanese-style bread crumbs)
• 1 teaspoon cayenne pepper, or to taste
• Kosher salt, to taste
• 4 large egg whites
• 1 pound large shrimp, peeled and deveined, tails intact
• Nonstick cooking spray

FOR THE SALSA
• 1 cup finely diced fresh pineapple
• 1/3 cup finely minced red onion
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup pineapple preserves
• 1/2 to 1 jalapeno pepper, seeded and minced, to taste
• Freshly squeezed juice of 1 lime
• Kosher salt
• Freshly cracked black pepper, to taste

*Panko bread crumbs can be found on the Asian aisle of most major grocery stores or in Asian markets.

Directions
Preheat the oven to 350°F.

Spread the coconut evenly on an ungreased sheet pan and toast in the oven, stirring occasionally, until golden, 8 to 10 minutes.

Increase oven temperature to 400°F.

To prepare the shrimp, line a sheet pan with parchment paper. In a shallow dish, whisk together the flour, bread crumbs, cayenne pepper, and salt. Place the toasted coconut in another dish. Place the egg whites in a medium bowl and whisk until frothy. Pat the shrimp dry and dip first in the egg whites, then the flour, back in the egg whites, then roll in the coconut.

Arrange the shrimp on the prepared pan and spray lightly with cooking spray. Bake 12 to 15 minutes, until cooked through and golden.

To make the salsa, in a small bowl combine the pineapple, red onion, cilantro, pineapple preserves, jalapeno, and lime juice. Season with salt and pepper. Serve alongside the coconut shrimp.

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com