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Sunday, January 29, 2012

Coconut Shrimp

  • 1 whole Egg White
  • 1 cup Unsweetened Coconut Flakes
  • 1 Tablespoon Powdered Sugar
  • 2 Tablespoons arrowroot
  • ½ pounds Large Shrimp (about 12), Shelled And Deveined

Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a small bowl, beat egg whites until foamy. In another bowl, combine coconut and powdered sugar and stir until sugar is evenly distributed. Place corn starch in a separate bowl.

Dip each shrimp into arrowroot, then egg whites, then the coconut mixture. Place shrimp onto the parchment paper-lined baking sheet. Repeat with remaining shrimp. Bake for about 16 minutes, flipping halfway through. Both sides should be brown at the end of cooking.

Seriously delish and tasty sweet!!