1 can Coconut cream
1 T brown sugar
1 tsp fresh grated ginger
1/4 tsp white pepper
2 egg whites
3 cups Italian bread crumbs
1/2 tsp ginger powder
2 cups flake coconut
2 pounds large shrimp (12-15 count) cleaned and peeled
Preheat oven to 400’
Line a cookie sheet with parchment paper and spray paper with cooking spray
Mix coconut cream, sugar, ginger and pepper in a bowl.
Whisk egg whites till very foamy.
whisk cream into whites.
In a pie plate, mix bread crumbs, ginger and coconut.
Dip shrimp in wet mix, then dry - repeat
Lay shrimp on prepared cookie sheet, spray tops with cooking spray.
Bake 6-8 minutes, turn over and continue for another 3-4 minutes
Baking time will vary with size of shrimp.
Pairs Well With
I won a tiny battery operated whisk from Ivillage with this one…
They used to have a recipe of the week contest.