makes 12

1 dozen- 16-20 count butterflied shrimp( peeled and de-veined)

1 t sea salt

1 1/2 cups flaked unsweetened coconut

1 cup panko Japanese style bread crumbs

2 egg whites beaten, until frothy

oil spritzer*

Serve with Asian dipping sauce

Rinse  shrimp and pat dry with a paper towel.  Sprinkle with salt, let stand 10 minutes.  In a flat dish combine coconut and bread crumbs.

Dip shrimp in egg white and roll in coconut mixture. Arrange single layer  on a 9 x13 inch baking dish that has been sprayed with cooking oil.  Cover and refrigerate for 1 hour.

Preheat oven to 500 degrees.  Remove shrimp from fridge and spritz with oil. Bake, covered lightly with foil for 5 minutes. Remove foil; continue baking until shrimp are brown another 5 minutes or so. Serve with dipping sauce.


*Most  good food stores will carry spray flavored oils. If not, you can buy a spray canister at gourmet cookware stores and fill with the oil of your choiceI I often use a store bought Asian salad dressing/ dipping sauce. Byerly’s and Lunds have a really good one with their own label. Marshall Fields and Nordstroms also sell their dressing they use on their popular Asian salads. I like one that isn’t too sweet and that has a good citrus flavor to compliment the shrimp.          Marcia's Kitchen Home