Get out of your turkey rut and eat some seafood, will ya?
I’ve been eating poultry for about a month. Except for that time we used a Red Lobster gift card and I ate my body weight in crab legs and yeah…shrimp. Plus, there were those cheddar biscuits. Oh, kill me.
OK, anyway, if you don’t have a gift card and are still craving something from the ocean, here’s a pretty simple idea.
Recipe for crunchy baked coconut shrimp
- 1 lb of medium raw shrimp
- 1 egg white
- 1/2 cup unsweetened, shredded coconut
- salt and pepper
Preheat the oven to 350.
Crack the egg white into a small bowl. Add the coconut, salt and pepper to another bowl.
Grease a cookie sheet.
Peel the shrimp and dip them in the egg white, shaking off any excess. Roll the shrimp in the coconut and line them on the baking sheet. Bake for 10 to 15 minutes until pink. Add them under the broiler if you’d like the coconut to toast more.
