Saturday, June 8, 2013

Coconut Faux-Fried Shrimp

Guess where I found this recipe? Um, pinterest, duh. The original recipe (found here) says to use chicken, but I wanted to try it with shrimp. My husband and I had coconut fried shrimp and scallops while on a vacation a few years ago and I thought I could recreate the meal. They turned out really well and don't take very long to make. 

1. Preheat your oven to 375F. Crunch 3c. cornflakes and mix with 3/4c. flaked coconut, 3/4t. ground ginger, 1t. salt, and 1/2t. pepper.
2. Mix 2 eggs with 2 T. of milk in a shallow bowl. Dip the 2lbs of raw shrimp in the egg/milk mixture then in the coconut and cornflakes. Press the coconut and cornflakes in to the shrimp to make sure it sticks. Place on a greased baking sheet.

3. Bake for 5-6 minutes until shrimp are opaque. 

4. Serve with mango chutney if desired.
Coconut Faux-Fried Shrimp
2lbs raw, deveined, shrimp with tails off
3c. crushed cornflakes
3/4c. flaked coconut
3/4t. ground ginger
1t. salt
1/2t. pepper
2 eggs
2T. milk
1. Preheat oven to 375F. Spray 2 baking sheets with cooking spray. 
2. Mix cornflakes, coconut, ginger, salt, and pepper together in a bowl. 
3. Mix egg and milk together in a shallow bowl. 
4. Dip shrimp in egg and milk mixture then in cornflake and coconut mixture, pressing to make sure cornflake coating stays on. Place on baking sheet. 
5. Once all shrimp are done, bake for 5-6 minutes until shrimp are opaque. Serve with mango chutney if desired.


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