Sunday, July 27, 2008

Coconut Shrimp with Raspberry-Lime sauce

What a lovely dinner for a summer night!
The recipe for the shrimp is from the Better Homes and Gardens cookbook.

Baked Coconut Shrimp
24 fresh or frozen jump shrimp in shells
2 T. cooking oil
1 1/2 c. unsweetened, shredded coconut, toasted (5 minutes at 350 degrees)
1/4 c. cornstarch
1 T. sugar (I would use 2 T. next time)
1/2 t. salt
3 slightly beaten egg whites

Thaw shrimp, if frozen. Peel and devein, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
Spread oil on the bottom of 15x10x1" baking pan. Set pan aside. In large shallow dish combine coconut, cornstarch, sugar, and salt. In another small shallow dish place egg whites. Dip shrimp into the egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp on prepared pan. Bake in a 400 degree oven for about 10 minutes or until shrimp is opaque and coconut is golden, turning once. Serve with sauce.

Raspberry-Lime Dipping Sauce
1/2 c. Mayo
3 T. seedless, red raspberry jam
2 t. lime juice

Mix ingredients well. Chill until ready to serve.
Greta's rating: She ate it up! She really liked the dipping sauce :)


Maryanna said...

I haven't had coconut shrimp in forever. That looks like a creative sauce to go with it, too!

Jaime said...

i love coconut shrimp! i prefer mine with a chili lime dipping sauce :)

Joelen said...

Your raspberry lime sauce is a wonderful way to combine sweet and savory!