Addicting Appetizer: Baked Coconut Shrimp

Ingredients

1 pound large shrimp, peeled and de-veined
1/3 cup cornstarch
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
2 cups flaked sweetened coconut
1/2 cup panko bread crumbs
3 egg whites, beaten until foamy

Directions

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.

Set up your dredging station as follows:

Rinse and dry shrimp with paper towels.

Mix cornstarch, salt, and cayenne pepper in a shallow bowl

Mix coconut flakes and panko bread crumbs together in a separate shallow bowl.

First, dredge one shrimp at a time in the cornstarch mixture. Second, dip in the egg white. Lastly, roll the shrimp in the coconut-panko mixture, making sure to coat the shrimp well.

Place the finished shrimp on a prepared rack or a prepared baking sheet, and repeat with the remaining shrimp.

Bake the shrimp in the preheated oven for 10 minutes. Turn the shrimp and continue cooking until the coconut is browned, another 5 to 10 minutes.

This is DEE-LISH with Orange Marmalade Dipping Sauce!

Sassy Sauces and Seasonings: Orange Marmalade Dipping Sauce

Yield: 4 servings ( ½ cup sauce)

Ingredients

1 pat of butter
2 garlic cloves, minced
1/2 cup orange marmalade, spreadable fruit
2 tablespoons reduced sodium soy sauce
Pinch ground ginger
1 teaspoon cornstarch
2 tablespoons water

Directions

In a small saucepan coated with the melted pat of butter, cook garlic over medium heat for 1 minute.

Add spreadable fruit, soy sauce, and ginger. Bring to a boil.

Combine cornstarch and water until smooth; whisk into the saucepan.

Return to a boil; cook and whisk for 1-2 minutes or until thickened.

DEE-LISH as a dipping sauce for Bake Curry Coconut Shrimp!