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Coconut Shrimp




Source of Recipe


Master Chef Don's 2009 Collection


Recipe Introduction



Putting shrimp and coconut together to make the Coconut Shrimp recipe is sheer genius. This is an excellent shrimp appetizer recipe or main dish, guilt-free because it's baked, not fried. Use your diet wiggle room for Sweet and Sour or Honey Mustard Dipping Sauce, below.
Makes 48 appetizers.


List of Ingredients




4 dozen medium shrimp, peeled and deveined
Salt
Pepper
Garlic powder
1 1/2 cups flour
2 eggs, beaten
3/4 cup shredded coconut
Seafood Sauce Recipe:
This sauce pairs perfectly with seafood or any vegetable
3/4 cup mayonnaise
3/4 cup catsup
1 teaspoon garlic granulesWhisk together all ingredients until well combined. Serve chilled. This sauce may be prepared as much as 3 days in advance.
Makes 1 1/2 cups.


Recipe



Season the shrimp lightly with salt, pepper and garlic powder.
Dredge each one in flour, then dip in egg, dredge again in flour and then roll them in coconut, coating thoroughly.
Arrange the prepared shrimp on a baking sheet and bake in a preheated 425° oven until golden brown, 12-15 minutes.
Serve with dipping sauce, if desired.
Makes 48 appetizers.
Dipping Sauces for the Coconut Shrimp Recipe