Coconut Shrimp
  • 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
  1. Preheat oven to 400’
  2. Line a cookie sheet with parchment paper and spray paper with cooking spray
  3. Mix coconut cream, sugar, ginger and pepper in a bowl.
  4. Whisk egg whites till very foamy.
  5. whisk cream into whites.
  6. In a pie plate, mix bread crumbs, ginger and coconut.
  7. Dip shrimp in wet mix, then dry - repeat
  8. Lay shrimp on prepared cookie sheet, spray tops with cooking spray.
  9. Bake 6-8 minutes, turn over and continue for another 3-4 minutes
  10. Baking time will vary with size of shrimp.
I won a tiny battery operated whisk from Ivillage with this one… They used to have a recipe of the week contest.