Thursday, July 12

Baked Coconut Shrimp with Orange Sauce

A healthier, baked alternative to Jameson's all-time favorite. These are incredibly easy and suuper tasty! Don't skimp on the orange sauce (though you could substitute apricot or another one of your favorites)--it's what gives it and even more delicious tropical flare.

1 lb shrimp, peeled and deveined
1/3 c cornstarch
1 tsp salt
1 tsp cayenne pepper (add more if you like a spicy zing)
2 c flaked sweetened coconut
3 egg whites, beaten until foamy

1/3 c orange marmalade

Preheat oven to 400 F and spray a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels. Mix cornstarch, salt and cayenne pepper in a shallow bowl. Put the coconut flakes into a separate shallow dish. Set up these two bowls next to your bowl of egg whites.

Take each shrimp by the tail and dunk in the cornstarch mixture, egg white and then roll it in the coconut. When it is all coconut-ed up, place it on the baking sheet. Repeat for all the remaining shrimp.

Bake your beauties until they are bright pink on the outside and the coconut is browned (about 15-20 min—flip them halfway through).

After you take your shrimp out of the oven, quickly heat the marmalade in a small dish in the microwave (about 45 sec) and use it to dip or coat your coconut-crusted shrimp!

You can serve this as an appetizer or with some grilled fresh pineapple for a colorfully sweet main course.

Enjoy and Aloha!

**PS. Did I mention that I took these pictures? Like 5 minutes ago right after dinner? That's how you know how good and easy it is. Tried, tested, and picture-perfect!!

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