Coconut shrimp is the perfect appetizer for both formal and informal gatherings. It is easily played up in summer when adorned on a real coconut with tropical flower accents.
Ingredients:
1 pound large shrimp, peeled (cooked or uncooked)
1/3 cup cornstarch
3/4 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy, or egg replacer(egg-free, gluten-free, dairy-free)
Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray. I used aluminum foil for easy cleaning.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in one bowl; pour coconut flakes in a separate bowl. Working with one shrimp at a time, hold the tail and cover it in the cornstarch mixture, then dip it in the egg white/subsitute, and roll it in the coconut, making sure to coat the entire shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp about 15 to 20 minutes, flipping the shrimp halfway through. If you are using uncooked shrimp, they should be bright pink on the outside and the meat is no longer transparent in the center. Coconut will be golden brown, and look good enough to eat!
Pina Colada Dipping Sauce
1/2 cup sour cream or a non-dairy coconut milk yogurt
1/4 cup pina colada non-alcoholic drink mix
1/4 cup crushed pineapple
2 tablespoons granulated sugar
