Can I really make kosher coconut shrimp? Is it really possible? In fact, it is and it can be really yummy. And for the first time on this blog, I am actually making something healthy! Now back to the questions: can coconut shrimp be healthy? Keep reading to find out!
Coconut Shrimp Ingredients:
2 sprays cooking spray
2 large egg whites
3/4 cup all-purpose flour
6 oz. beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp salt
2 cups sweetened coconut flakes
24 large shrimp, peeled and deveined, tails on (the kosher option is mock shrimp, with “tails” on)
The first thing I always like to when cooking is prepare my kitchen space. Since I knew I would be dipping the coconut in a few different bowls, I set up a line with the flour, then the mix of egg white, beer, baking powder and salt, then a plate of coconut. The came the simple process of dipping each piece of mock shrimp in the flour (shake to remove excess), then the beer mixture, then the coconut. Since we are dealing with mock shrimp, you really need to push the coconut on to the shrimp since it won’t stick so well.
I then lined up the shrimp on a baking sheet and put them in the oven for 10 minutes at 450 degrees.
The house smelled divine! The toasted coconut aroma made me a very happy chef. Even Justin, who never eats coconut, loved this meal. He was practically licking his plate. And for anyone who is actually on Weight Watchers, like me, one serving (this recipe serves 6) is 6 points. Hey, maybe this shrimp will help me lose weight! Nice.