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Baked Coconut Shrimp with Tangelo Salsa
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Brief Description
These can be served as a plated first course or passed as an hors d'oeuvre.
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Main Ingredient
shrimp
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Category: Appetizers
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Cuisine: Caribbean
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Prep Time: 25 min(s)
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Cook Time: 12 min(s)
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Recipe Type: Public
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Source:
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Tags:
Dairy-Free Low-Fat Heart-Healthy Low-Cholesterol Diabetic Tailgating Baby Shower
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Notes:
Be sure to use unsweetened coconut for this recipe; otherwise, it will be too sweet.
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Posted By: cookingmama
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Posted On: Jan 21, 2013
Number of Servings:
Ingredients:
- 2 cups - tangelos or tangerines peeled, chopped
- 2/3 cups - red bell pepper chopped
- 1/4 cups - fresh cilantro chopped
- 1 - scallion chopped
- 2 teaspoons - fresh jalapeno pepper minced
- 1 teaspoons - kosher salt divided
- 2 - large eggs
- 1/3 cups - all-purpose flour
- 1 1/2 teaspoons - paprika
- 1/2 teaspoons - garlic powder
- 1 1/4 cups - unsweetened shredded coconut
- 1 pounds - raw shrimp 21-25 per pound
Directions:
Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
Combine tangelos (or tangerines), bell pepper, cilantro, scallion, jalapeño and 1/4 teaspoon salt in a food processor or blender. Pulse to form a chunky salsa. Set aside.
Beat eggs in a small dish. Whisk flour, paprika and garlic powder in another small dish. Combine coconut and the remaining 3/4 teaspoon salt in a third dish.
Peel shrimp, leaving the tails on. Butterfly the shrimp by cutting halfway through the back, stopping at the tail, so they will stand tail up. Dredge the shrimp in the flour mixture. Dip in the egg and then coat with coconut, leaving the tail uncoated. Stand the shrimp tail-up on the prepared baking sheet. Discard any unused dipping mixtures.
Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with the salsa.
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