Thursday, February 20, 2014

Baked Coconut Shrimp (Healthy!)

I don’t think I’ve posted many shrimp recipes, so this is definitely appropriate.  And it’s a good one!  My mom used to make shrimp all the time and it took years for me to develop an appreciation for it.  Unfortunately, she’s developed a slight allergy to it and can’t have it anymore.  What she used to make with the shrimp I can’t even re-create.  Mhmmm yum!  But trying to get any recipe from her is damn near impossible! J 

I’m thankful Gavin loves trying new things as much as I do-his opinion is valuable.  I never thought that coconut shrimp would be something that I would like-the idea sounded so strange.  But one day I figured I would give it a try, and we loved it.  The idea of dipping with cornstarch sounded unhealthy, so I tried using coconut flour.  It added more of a coconut flavor and although the shrimp was a wee bit dry, the dip definitely counteracted it.  It wouldn't turn me off from making it again:)

Baked Coconut Shrimp

INGREDIENTS

1 pound uncooked large shrimp peeled and deveined (may leave tails on!)

2 egg whites

½-3/4 cup coconut flour (or cornstarch if you prefer)

2 cups sweetened flaked coconut

for the mango-curry dipping sauce
1 mango, diced
½ cup mayonnaise

½ teaspoon curry
¼ cup fresh cilantro leaves
2 tablespoons honey
1 teaspoon lemon juice
1/4 – ½ teaspoon sriricha

DIRECTIONS

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

In a small bowl beat the egg whites until soft peaks form.

Place cornstarch and coconut on two separate plates.

Holding the shrimp by the tail, coat the shrimp with coconut flour. Dip in egg whites then in coconut coating.

Place on the prepared baking sheet.  Bake for 15-17 minutes, flipping halfway through to ensure both sides brown.

for the mango-curry dipping sauce

In a blender, add all the ingredients & process until smooth. Serve with shrimp.

Source: adapted from The Girl Who Ate Everything