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Coconut Shrimp 12 Recipe

Ingredients
  • serves 2
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup panko crumbs
  • 1 teaspoon curry powder
  • 1 teaspoon kosher salt
  • 2 egg whites beaten
  • 1 lime (medium)
  • 1/2 pound medium raw shrimp, peeled and deveined
Directions
1. Preheat oven to 375 degrees F.

2. In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with panko crumbs, curry powder and salt and set aside.

3. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating.

4. Place shrimp on rack placed within a sheet pan lined with foil and bake for 10 minutes. Garnish with lime wedges.

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Glossary Terms
coconut soup Glossary Term
A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.
cream of shrimp soup Glossary Term
Somewhat similar to a light seafood bisque, this type of soup is creamy and shrimp flavored. Made with cream or milk, water, cooked shrimp, sauterne wine, spices, and flavoring, Cream of Shrimp Soup provides a food item that can be served for lunch as a side dish to accompany sandwiches.
The somewhat clear liquid endosperm that is contained within whole, young coconuts. Often promoted as a health beverage, Coconut Water contains no fat and very few calories.
Vinegar produced from the sap and water of coconut trees that is fermented and aged to and processed into a mildly sweet vinegar.
coconut utensils Glossary Term
A variety of kitchen utensils made from the wood of coconut shells. The wood is shaped into the form of the utensil required and sanded to a very smooth surface.
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