Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Sunday, February 27, 2011

coconut baked shrimp

for years i have tried to select a recipe that could combine the great taste of fried shrimp with a healthy alternative of baked shrimp.  finally, i have found the recipe which includes a sweet taste of coconut.

to prepare the shrimp, first preheat the oven to 425 degrees.  the shrimp must be peeled with the tails left in place.  prepare a wire rack over a sheet pan, and spray with olive oil. 

whisk 2 egg whites until foamy in the first dish.
stir together 1/4 cup of cornstarch with any seasoning desired or none at all in the second dish.

in the final dish, mixed flaked coconut with panko breadcrumbs.  paprika can be added as well if desired.

dip shrimp in cornstarch first, then egg whites, and finally in the coconut mixture.  lightly coat the shrimp on both sides.  place on the prepared pan and bake for 10 to 12 minutes, turning after the first 8 minutes.

these shrimp can be used as a wonderful appetizer with your choice of shrimp sauces or as a main dish along side a compliment of rice and steamed vegetables.  Excellent!

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