When my in house taste tester and I were in Maui a few years back we ate at Cheeseburger in Paradise. They had the best coconut shrimp! I think we had it like 3 times while we were there.
Now whenever I ask my sweet what he wants for dinner he always says “those coconut shrimp from Cheeseburger in paradise”. Right ok no problem!! Maui is only a 6 hour plane ride away!!
I have been searching for a recipe to try so he can stop asking. This one is pretty great.
Plus it is baked not fried which is a nice healthier option. The dipping sauce is to die for! I think I would even like to dip homemade chicken fingers in it! YUM!
What you need,
1 lb. uncooked large shrimp, peeled and deveined
2 egg whites
2 tbsp cornstarch
2 cups sweetened flaked coconut
for the dipping sauce,
1 tbsp lime juice
1 small jalapeno pepper, finely chopped
½ cup of pineapple preserves, or jam is what I could find
Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl. Stir to combine.
Cover and stash in the fridge until it is time to eat!
Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.
In a small bowl beat egg whites with a hand mixer until soft peaks form.
Place cornstarch on a plate and the coconut on a separate plate. Hold the shrimp by the tail and dredge in the cornstarch, tap off any excess. Now dip it in the egg white and coat thoroughly. Then press into the coconut to fully coat. Place on the baking sheet.
Once all the shrimp are coated bake for 15-17 minutes until the coconut is nicely browned. Flip the shrimp over halfway through, about the 8 minute mark.
Serve with the pineapple dipping sauce.
This was very easy! I don’t deal with shrimp at home very often but it really wasn’t a big deal at all.
I got 2 thumbs up from my in house taste tester, so I will be making it again for sure!!
Recipe adapted from The Girl Who Ate Everything