Over the weekend for Nick and I’s three year anniversary we decided to make dinner instead of going out. That morning Nick had gotten his daily email from allrecipes.com and it was Baked Coconut Shrimp!
Quick, easy and YUMMY!
Baked Coconut Shrimp
- 1 pound large shrimp, peeled and deveined (FRESH shrimp) You buy get it deveined with the shells on and take the shells off yourself or deveined and peeled but definitely use FRESH shrimp, not the pre-cooked stuff.
- 1/3 cup cornstarch
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper
- 2 cups flaked sweetened coconut
- 3 egg whites, beaten until foamy
- Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
- Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
These come out perfect! Plump shrimp with sweetened coconut with the hint of cayenne – nomnomnom sign me up!
The first time I had hushpuppies were at Bubba Gump Shrimp in Miami, Florida the day before heading on a cruise as my high school graduation present with my dad and little brother. (Great trip, great food!)
That was before I was gluten free. Thanks to Food Network (thanks Pat and Gina Neely!), I have found a great recipe that I can tweak a little bit and all while remaining DELICIOUS!
A hushpuppy or cornbread ball is a savory, starch-based food made from cornmeal batter that is deep fried or baked in small ball or sphere shapes. Hushpuppies are a food with strong ties to the South, although they are available in many areas of America on the menus of deep fried fish restaurants.
- Peanut oil, for frying
- 1 cup yellow cornmeal
- 3/4 cup gluten free flour
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 small Vidalia onion, finely grated
- 4 scallions, thinly sliced
- 1 cup coconut milk
- 1 large egg, beaten
- Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375ºF.
- Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.)
- Mix in the remaining ingredients, stirring well to combine.
- Dip 2 spoons into a mug of water (this allows the batter to come clean off).
- Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches.
- Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness).
- Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.