Baked Coconut Shrimp

Versão em Português

Camarão Empanado Com Coco

Ooops, we skipped a week! With all the fuss of Gabi’s graduation party (which was last Thursday, but we also celebrated on Friday and Saturday!), there really was no time to post! To make it up to you guys, today we continue the Sea Tertulias with a very easy and different recipe, great for having friends over!

The first time I ate coconut shrimp was at the only Chinese buffet that we know in Uruguay – and to think that there’s one on every corner in Brazil! The most traditional version of this recipe is deep-fried, but I decided to make something a little healthier, and I thought it was better than the original!

You’ll need:

400 g deveined shrimp
1/3 cup cornstarch
1 tsp salt
1 tsp cayenne pepper – you can use paprika instead, if you prefer it less spicy
2 cups shredded coconut – I used regular shredded coconut, because that’s what I can find here. If you can find unsweetened flaked coconut, it’ll look a lot prettier! 🙂
3 egg whites

For the sauce:
Unsweetened orange marmalade

Camarão Empanado Com Coco

Did I mention how easy this recipe is?

Start by preparing your baking sheet: take a baking sheet and grease it with olive oil. End of the preparation! 😀

Spice the cornstarch with salt and cayenne pepper. Place the mixture on a plate and set aside. Quickly beat the egg whites with a fork and place on a separate plate. Set that aside as well. Place the coconut on a third plate and guess what? Set that aside too!

Now to the assembly: take one shrimp, dredge it on the cornstarch, then dip in the egg whites, then in the coconut. Place it on the baking sheet and repeat the process until you finish! As 400 g is quite a bit of shrimp, I recommend you do this process while watching a show or something! 😀

Bake in a pre-heated oven for 7 minutes. Then, flip the shrimp so they brown on the other side and bake for another 7 minutes.

While the shrimp are baking, make the sauce. In a small pan, place the marmalade and a couple Tbsp water, mixing on low heat until the marmalade is thinner. When it comes to a boil, turn off the stove, place the sauce in a nice little bowl, and serve!

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