Crunchy Coconut Shrimp
A simple and tasty appetizer that could also serve as a full meal with some noodles and veggies.
Steps
Preheat oven to 400 degrees f.
Combine coconut milk , pepper , cilantro and shrimp in a sealable bag.
Coat shrimp with mixture and refrigerate bag for 60 minutes.
Dip shrimp in flour , then egg whites , then roll it in the coconut and bread crumbs.
Bake for 7 minutes each side.
Serve with dipping sauce of your choice.
Nice and easy sauce can be made with 1 teaspoons of mustard and 1 / 3 cup apricot preserves.
Ingredients
coconut milk, jalapeno pepper, cilantro, medium shrimp, all-purpose flour, egg whites, panko breadcrumbs, flaked coconut