healthy coconut shrimp recipe

Monday, January 7, 2013

Feeling overstuffed after the holidays and tired of winter already, I am consumed by two urges:
1- to start eating healthy again
2- to go on a tropical vacation
But who am I kidding? The vacation isn't happening, but we can pretend. Coconut shrimp should do the trick! I always order this if I see in on a restaurant menu, so I've had it prepared by many chefs, but it is always deep-fried. I've experimented at home and have had trouble with the deep frying method. The coconut tends to fall off and it just feels oily. I like more crunch and I don't like to see those paper towels saturated with oil. I invented a healthier version that is baked, very crunchy, and totally satisfying. I've tested this on my family and it just gets scarfed up in no time.

crunchy baked coconut shrimp

by Rebecca Harkin

    1 lb large raw shrimp, peeled (tails on or off, whatever you prefer)
    3/4 cup panko crumbs
    1 1/2 cups sweetened flaked coconut
    1 1/2 tsp red pepper flakes (optional)
    1 cup flour
    1 tsp salt
    1/2 tsp pepper
    2 eggs, beaten

Start by oven-toasting the coconut & panko crumbs separately, spread evenly on 2 cookie sheets at 350° for 5 minutes or until they turn golden brown. Stirring part way through might be necessary if browning is uneven. Mix toasted crumbs and coconut in a medium bowl with red pepper flakes. In another bowl, beat 2 eggs. In a third bowl, mix flour, salt, & pepper. Dredge the shrimp in flour mixture first, dip in the egg until coated, then roll in the coconut/breadcrumb mixture. Really cake it on. Place the shrimp on a cooling rack coated with cooking spray on top of a cookie sheet. Bake this way at 350° for 15 minutes, or until shrimp are opaque. Serve with mango chutney or cocktail sauce for dipping. Great at an entree with Caribbean rice & beans.

serves 2-4 as an entree, more as an appetizer
The shrimp don't need very long to cook, so pre-toasting the breading essential, otherwise the shrimp will look undercooked.
Toast them separately, though, and keep a close eye on it. It's easy to burn them.
The breading step is pretty standard.
Baking the shrimp on a cooling rack on top of a cookie sheet allows the heat to get around all sides for even cooking.

Turn on the reggae and serve as an appetizer with mango chuntey (and/or cocktail sauce) or make it an entree with Caribbean beans & rice and a salad.
photo by Dana Harkin
Have a lovely vacation!

1 comment:

Pro Gait Analysis said...

Yum! Thank you for sharing this delicious recipe!

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