Please don’t spread this around, but last weekend I had a craving for something light-ish and non-meaty. Don’t worry though, a serious patty melt situation is coming to the blog soon.
I thought coconut shrimp sounded yummy so I altered this recipe a bit and added my fave curry mayo – an idea I nabbed from my favorite restaurant back home, Tosi’s – and had a lovely little dinner for myself. Check it out below, and I explain the lone lettuce later. 😀
1 lb shrimp (tail on)
1/3 cup cornstarch
1 tsp salt
1 1/2 cups sweetened coconut flakes
3 egg whites, beaten
1/3 cup mayo
1 1/2 tbs curry powder
First, preheat the oven to 400 degrees and lightly coat a baking sheet with cooking spray. Rinse and dry the shrimp prior to getting them coated with batter.
Set up three small bowls, mixing the cornstarch and salt together in one, the egg whites in the second and the coconut in the third bowl.
Take each shrimp and dredge it in the cornstarch mixture, then dip it in the egg whites, and roll it in the coconut, making sure the shrimp is well coated. Place on the prepared baking sheet, and repeat with the rest of the shrimpies.
Bake the shrimp until they are bright pink on the outside and the shrimp is no longer transparent in the center. Cook for 15-20 minutes, flipping the shrimp halfway through cooking, to ensure both sides of the coconut is browned.
To make the sauce, simply mix the mayo and curry together. I like this sauce very curry-strong, so feel free to adjust to your taste.
Serve the shrimp warm with the sauce and enjoy!
On a final note, are you guys like, “hey why is Annie eating a side of lettuce?” I’ll tell you why! I bought this absolutely delicious peach balsamic vinegar on my last trip to Saugatuck, MI and it is so damn tasty it was fantastic this plain and simple. Eatin’ my veggies ya’ll!