Saturday, July 20, 2013

Coconut Shrimp

Coconut Shrimp

Servings 36

1 lime
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple or peach preserves
1 pound uncooked shell-on large shrimp (about 21-25 count) peeled and deveined
2 egg whites
2 tablespoons cornstarch
1 1/2 cups sweetened flaked coconut

1. Juice lime using Pampered Chef Juicer to measure 1 tablespoon juice. Remove seeds and finely chop jalapeno pepper using Pampered Chef Food Chopper. In Pampered Chef (1-cup) Prep Bowl, combine juice, jalapeno pepper and preserves; mix well. Cover; refrigerate until ready to serve.

2. Preheat oven to 400 degrees F. Line Pampered Chef Rectangle Stone with Parchment Paper. Peel and devein shrimp, leaving tails on. In Pampered Chef Small Batter Bowl, beat egg whites on high speed of electric mixer until soft peaks form. (Tips of peaks will curl down when beaters are lifted.)

3. Place cornstarch and coconut on two separate plates. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites then in coconut to coat. Arrange in a single layer on baking stone. Bake 16-17 minutes or until edges of coconut are deep golden brown, turning once after 8 minutes. Serve with sauce.

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