Shrimp. It’s always a big hit at parties. I just say the word shrimp to my friend Penelope and she always says, “mmmmmmmmmmmmmmm.” I’ll be honest I had a bad experience with shrimp many, many years ago and so I spent most of my life not eating shrimp. I kept trying it every once in awhile based mainly on the intense love for shrimp that everyone seemed to have. So….. recently I tried shrimp again and found that I DO like it. It just took 31 years but it happened. 🙂  This coconut shrimp is one of the first kinds of shrimp that I like. It’s so good. All part of my bite sized, make ahead kick. You could make the dipping sauce ahead of time, as well as coating the shrimp the day before. Before your guests get there, pop them in the oven and warm the sauce on the stove and you’re set.
Ingredients
Shrimp
- 1 lb. large shrimp peeled and deveined
- â…“ c cornstarch
- 1 t salt
- 1 t garlic powder
- 2 c sweetened coconut flakes
- 3 egg whites beaten till foamy
Instructions
- Preheat oven to 400 degrees
- line a baking sheet with foil and spray with cooking spray
- pat shrimp dry
- mix cornstarch in a bowl with the salt and garlic powder
- beat eggs in a bowl until foamy
- add coconut into a third bowl
- dredge shrimp in the cornstarch bowl to cover
- then dip in egg then into the coconut shrimp
- lay in an even layer on the lined baking sheet
- place in oven and bake for 15 to 20 min, turning half way through
Garlic Plum Dipping Sauce
- pour plum sauce into a sauce pan over med heat
- stir in remaining ingredients and bring to a boil
- lower heat to a simmer for 5 min
- remove from heat and serve with baked coconut shrimp
Christine says
Excellent recipe. Do not feel you MUST use sweetened coconut – I didn’t, and it tasted glorious! Now to find a reduced-sugar plum sauce…