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Before you jump to Baked Coconut Shrimp recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.
We are all aware that having healthy meals can help us really feel better in our bodies. Increasing our intake of sensible foods while reducing the intake of unhealthy ones contributes to a more wholesome feeling. Eating more vegetables helps you feel much better than eating a slice of pizza. Sometimes it’s difficult to find wholesome foods for snacks between meals. You can spend hours at the supermarket searching for the right snack foods to help you feel healthy. Why not try one of the following wholesome snacks the next time you need some extra energy?
Eating almonds is a fantastic option as long as you don’t have a nut allergy. Almonds are often considered a super food since they’re packed full of ingredients that help boost our energy while keeping us healthy. Almonds really are a natural supply of B vitamins together with other vitamins and minerals. Tryptophan, an enzyme also contained in turkey which induces drowsiness, is found in almonds. However, you will not need a nap after eating almonds. These nuts unwind the muscles and provide a general sense of relaxation. Occasionally eating almonds can also be a mood booster!
You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to baked coconut shrimp recipe. To make baked coconut shrimp you only need 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to prepare Baked Coconut Shrimp:
- Get 1 LB Large Shrimp
- Provide 1/3 Cup Cornstarch
- Prepare 1 tsp Salt
- Take 1 tsp Cayenne Pepper
- You need 2 Cups Unsweetened Shredded Coconut
- Get 3 Egg Whites
- Provide Baking Sheet with Parchment Paper or Foil
- You need 2 Small Mix Bowls
- You need 1 Dipping Sauce Bowl
- Use Toothpicks for serving
- Use 1 (1 Gallon) Ziplock Bag
- Take Sauce: 1 Cup Orange Marmalade, 2 TBS Horseradish, 2 TBS Dijon Mustard
Instructions to make Baked Coconut Shrimp:
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- Rinse and Pat dry Shrimp
- In Ziplock bag mix Cornstarch, Salt, and Cayenne.
- Place coconut in one mix bowl and 3 egg whites in the other
- Cover Shrimp in cornstarch mixture, knock off excess
- Dip in Egg Egg Whites, let excess off.
- Roll Shrimp in Coconut, pat well then transfer to baking sheet
- Bake shrimp, 10 min, turn over, then bake 5 min more.
- Dipping Sauce: Mix Marmalade, horseradish, mustard.
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