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Monday, December 4, 2006

Coconut Shrimp and Mango Salsa

Hope everyone had a great weekend. Ours was very busy as Ryan's approaching finals and I had some volunteer work to do. For the fourth year, I helped decorate Christmas trees at a nursing home. I think it's our group's 14th year doing it, so they have a great history. It's neat because all the residents come out of their rooms to watch us beautify their gathering rooms.

We made a couple things this weekend, but I haven't loaded the pictures up yet so you'll have to deal with something we made a week ago...

Ryan was back in the kitchen to make this recipe. I was going to be at my writing class, so Ryan prepped everything the night before and made this on a break from studying.

The shrimp are from our Coastal Seafood run and the recipe is from Weight Watchers so it can't be that bad for you!

We had mixed reactions on the dish - upon first bite, I wasn't impressed due to a chewy coating. However, I kept eating and started to really enjoy the shrimp and salsa together. A few minutes after I realized that I like them, I asked Ryan his opinion. He wasn't impressed either, but after a few bites, he changed his mind too!

















Coconut Shrimp with Mango Salsa (we halved this recipe)
(15 servings)

Shrimp:
1 lb. large shrimp (about 30 per pound), leave tails on if desired
1/3 c. cornstarch
½ tsp seasoned salt
½ tsp cayenne
1 ¼ c. sweetened shredded coconut
¼ c. Panko bread crumbs
3 egg whites
2-3 drops coconut extract

Salsa:
1 c. finely chopped mango
¼ c. chopped red bell pepper
¼ c. finely chopped red onion
2 tbsp fresh lime juice
2 tbsp finely chopped fresh cilantro
1 small jalapeno pepper, finely chopped

To prepare the shrimp, line a baking sheet with parchment or foil, and spray with nonstick spray. Rinse the shrimp in a colander under cold running water and pat dry with paper towels.

Combine the cornstarch, seasoned salt, and cayenne in a small, shallow bowl. Mix the coconut and bread crumbs in another small bowl. With an electric mixer in medium speed, beat the egg whites and coconut extract in a medium bowl until frothy, about 2 minutes.

Dip a shrimp into the cornstarch mixture, shaking off the excess, then dip into the egg white mixture to coat on all sides. Dredge into the coconut mixture, pressing with your fingers to help the coconut and crumbs adhere. Place on the baking sheet and repeat with the remaining shrimp. **You can cover with plastic wrap and refrigerate for up to 6 hours ahead at this point. Let the shrimp stand at room temperature ½ hour before baking.

To prepare the salsa, combine the mango, bell pepper, onion, lime juice, cilantro, and jalapeno in a small bowl; cover and refrigerate until ready to use.

About ½ hour before serving, preheat the oven to 400°. Spray the shrimp with nonstick spray. Bake, turning once, and spraying again with nonstick spray until the shrimp are cooked through and the coating is lightly browned. 15-20 minutes. Serve at once.

5 comments:

  1. good luck in the final exams and work!

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  2. Is the shrimp really that color pink?

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  3. Johanna - thanks for the good wishes!

    Jeff - nope, the shrimp wasn't really pink. The pic was kinda bad and I couldn't get the coloring right on the computer either. Oh well!

    -Crystal

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  4. I bet you had fun with the residents at the nursing home . . . what a day brightener for them and what a beautiful tradition. The girls and I are going caroling on the 15th of December for our 15th year in honor of my mom. It's fun to see the smiles on the residents' faces even if our voices aren't perfect.

    I can see why the breaded shrimp would be weird at first. I usually like unbreaded shrimp, but I can see why it would grow on you. The salsa sounds delicious.

    Haven't been doing much fun cooking around here lately. The time for it just hasn't been there. It will be good to get back into trying some new things.

    I Love You -

    Diane

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  5. That mango salsa looks really delicious. I'm going to have to try it.

    JB

    ReplyDelete

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