I’m sure this is purloined from somewhere, like our staple Cooking Light, but I’ve made some substitutions which I haven’t tried yet, which I think might improve the recipe. If you make this and it fails miserably, let me know. Serve with mango-tomatillo salsa.
25-30 large shrimp
1/3 c. cornstarch
1/2 t. cayenne pepper
1 t. salt
1 1/2 c. flaked sweetened coconut
1 can coconut milk
1 t. chopped jalapeno
lime
Preheat oven to 400 degrees.
Add jalapeno to coconut milk and let sit for a little while.
Peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water and drain on paper towels until dry.
Combine cornstarch, salt, and red pepper in a shallow dish.
Place coconut in a shallow dish.
Dredge each shrimp in cornstarch mixture. Dip in coconut milk mixture and then dredge in coconut, pressing gently with fingers.
Place shrimp on a baking sheet coated with cooking spray.
Lightly coat shrimp with cooking spray. Bake for 20 minutes, turning halfway through.
Squeeze lime on shrimp before serving.

Posted by: constancecg