7.20.2011

Baked Coconut Shrimp with Apricot Sauce

Hubby and I have now been married for three years! We're officially celebrating this coming weekend, but I still wanted the actual day to be special, so I tried to recreate a meal we had in Kauai, Hawaii just over a year ago.

I knew I wanted to make coconut shrimp but didn't want to fry it, so I found several different recipes for baked coconut shrimp and got some ideas before coming up with my own.

I've never cooked with shrimp before...
to be honest, when I opened the bag and touched the first one, I kinda got the heebie-jeebies.

Oh yeah, these things have tails...umm...eww...

But after dipping, coating, baking, and eating 'em...
heebie-jeebies definitely cured. :)

(I even made a virgin Pina Colada to go with; inspiration from Codee's blog!)



Oh, how I love the tropics.
 Even if they do serve stuff with...umm...tails.

Baked Coconut Shrimp
serves 4
1 lb large, raw deveined shrimp (tails intact; about 24-30)
1/3 cup whole wheat flour
1 tsp salt
3/4 tsp cayenne pepper
1/2 tsp garlic powder
3 egg whites, beaten
1 cup flaked, sweetened coconut
1 cup Panko (Japanese bread crumbs-easy to find)

Preheat oven to 400. Lightly grease a baking sheet. Rinse & pat dry shrimp. In a small bowl, mix flour, salt, pepper, and garlic powder. In another small bowl, beat egg whites until foamy. Pour Panko and coconut into a resealable bag and shake to mix.
Working with one shrimp at a time, dredge in flour mixture, dip in egg whites, and roll in coconut mixture (I used my free hand on the outside of the bag to mold around the shrimp to ensure the whole thing was coated with the coconut mixture). Place on baking sheet.
Bake for about 15-20 minutes, flipping shrimp halfway through, until the meat is bright pink on the outside and coconut is browned.

Apricot Sauce
1/2 cup apricot preserves
3 tsp horseradish mustard*

Mix together and serve with baked shrimp for dipping.
*or use 2 tsp ground mustard and 1 tsp horseradish


My hubby gives this two thumbs up!

4 comments:

Readable Eatables said...

Oh how I miss the tropics! Although this past week has felt like the tropics, except I am living in student housing...not quite the same experience :)

Hope you enjoyed the Pina Colada!

A Year on the Grill said...

It's the empty plate the shows how good these must be. First time here, but it all looks really good. Gonna go look at your older posts.

Good luck with the new blog

Dave

Lauran and Dustin said...

Made these for the hubby to celebrate today after finding out about a huge raise - and they disappeared! We didn't have apricot preserves so we made a mango/strawberry/lime salsa dip which worked out wonderfully. Gigantic success - thanks for the idea! Hope y'all are doing well!

Kristin said...

So glad you liked these, Lauran! Thanks for letting me know. I just made them last week for my hubby's birthday. :)

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