Asian Baked Coconut Shrimp
"This is a Cooking Light Recipe with the Galley Wench twist. Baked instead of fried, so much more healthier! Serve with your favorite dipping sauce."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (154.5 g)
- Calories 250.8
- Total Fat - 10.4 g
- Saturated Fat - 8.3 g
- Cholesterol - 142.8 mg
- Sodium - 1084.5 mg
- Total Carbohydrate - 22.9 g
- Dietary Fiber - 1.5 g
- Sugars - 0.1 g
- Protein - 16.5 g
- Calcium - 69 mg
- Iron - 0.9 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F and line a baking sheet with aluminum foil (easy clean-up) and spray with non-stick oil.
Step 2
In a shallow bowl mix together the cornstarch, salt, cayenne pepper and Chinese-five spice with a wisk.
Step 3
Place coconut in a shallow bowl.
Step 4
Beat the egg whites to stiff peaks.
Step 5
One at a time, dredge the shrimp in the cornstarch mixture, dip into the egg white and then roll in coconut, pressing the coconut on the shrimp.
Step 6
Place the shrimp on the prepared baking sheet, carefully placing them so they do not touch. Bake for 20 minutes until the coconut is browned.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to buy large shrimp for this recipe, as smaller shrimp will cook too quickly.
- Chinese-Five Spice is a blend of spices, usually consisting of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel. It can be found in most grocery stores.
- Replace the cornstarch with arrowroot starch for a gluten-free option. Arrowroot starch is a healthier alternative to cornstarch as it is higher in fiber and minerals. It also has a milder taste, which will allow the flavors of the other ingredients to shine through.
- Replace the sweetened flaked coconut with unsweetened shredded coconut. This substitution will reduce the amount of sugar in the recipe, making it a healthier option. The texture of the shrimp will still be crunchy and delicious, just without the added sugar.
Curry Coconut Shrimp Replace the Chinese-Five Spice with 1 teaspoon of curry powder and add ¼ teaspoon of turmeric for an extra flavor boost. Serve with a mango chutney for a delicious meal.
Coconut Rice - This fragrant side dish is the perfect accompaniment to the Asian Baked Coconut Shrimp. The light and fluffy texture of the rice complements the crunchy texture of the shrimp, and the hint of coconut in the rice brings out the flavor of the shrimp.
Spicy Mango Salad: This vibrant and flavorful salad is the perfect complement to the Asian Baked Coconut Shrimp. The sweetness of the mango and the heat of the chili peppers balance out the mild flavor of the shrimp, while the crunchy texture of the salad adds an interesting contrast to the tender shrimp.
FAQ
Q: How can I adjust the spiciness of this recipe?
A: You can adjust the spiciness of this recipe by adjusting the amount of cayenne pepper in the cornstarch mixture. Start with 1/2 teaspoon and adjust to your desired level of spiciness.
Q: Can I use a different type of meat in this recipe?
A: Yes, you can use a different type of meat in this recipe. You can substitute any type of ground meat such as beef, pork, chicken, or turkey. Just be sure to adjust the cooking time accordingly.
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Fun facts:
Fun Fact 1: The Chinese-Five Spice blend used in this recipe is a combination of five spices that have been used in traditional Chinese cooking for centuries. The five spices are star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds.
Fun Fact 2: This recipe is inspired by the popular Thai dish called "Kung Pao Shrimp", which was made famous by the Chinese-American actress and singer, Anna May Wong, in the 1920s. She was the first Chinese-American movie star and her performance in the movie "The Toll of the Sea" helped popularize the dish.