Coconut Shrimp With Curry Dipping Sauce

Coconut Shrimp With 

Curry Dipping Sauce

Ingredients:

20 - 24 shrimp, peeled and deveined,

   tails intact

3-4 tablespoons canola oil

1 cup rice flour

1/2 teaspoon Kosher style flake salt

1/4 teaspoon freshly ground black pepper

3 egg whites

1 cup shredded unsweetened coconut*

1/4 cup cornstarch

1 tablespoon sugar

*

Dipping Sauce:

1 cup mayonnaise

3/4 teaspoon hot curry powder

3 tablespoon Penzy's Raspberry Enlightment

*

Directions:

Preheat oven to 400 degrees.  

Rinse the shrimp and pat dry with paper toweling.  Pour the oil onto a rimmed baking sheet.  Make sure there is a nice layer of oil coating the entire bottom.

Use three wide shallow bowls to bread the shrimp.  In the first bowl, combine the rice flour, salt and pepper.  In the second, beat the egg whites.  In the third, combine the cornstarch, sugar and coconut.  

Dip the shrimp in the flour, salt and pepper the the egg white and lastly in the cornstarch sugar and coconut.  Press the coconut firmly onto the shrimp.  Place on the baking sheet and bake at 400 degrees for 20 to 25 minutes, turning the shrimp carefully after 10 minutes.  Using a spatula works great.   

Remove from oven when shrimp area lightly golden brown.  Let cool slightly.  

While the shrimp bake, combine the mayonnaise, curry powder, and Raspberry Enlightenment in a small bowl.   (Raspberry Enlightenment is a "Penzy Spices" Sauce).  Serve the shrimp with the dipping sauce.

***

*Unsweetened coconut flakes are a lot more readily available these days, either by the sweetened flakes or in the Asian cooking section.  If you can only find the sweetened coconut, the recipe will work, just eliminate the sugar.