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)
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
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.