Tasty enough to have by themselves for dinner, but inhaled as an appetizer, this was borrowed from the November 2010 issue of Chatelaine. Deanna made them first!
1 bag (680 g/1 1/2 lb) frozen, raw, jumbo shrimp – peeled, tail-on
1/4 c. + cornstarch (or flour)
1/2 t. salt
3/4 c. Thai sweet chili sauce
2 T. rice vinegar
1 c. + unsweetened medium shredded coconut – the shrimps brown better with toasted coconut
Cover a large baking sheet with foil and preheat the oven to 400, and thaw the shrimp according to package directions (usually overnight in the refrigerator). Using a medium, non-stick skillet, gently toast the coconut over medium heat until it just starts to brown (I have skipped this before, but you get a better color poast-bake if you toast your coconut first) .
Pat/squeeze the shrimp dry with paper towels, in one shallow bowl stir together the cornstarch and salt, and in a second shallow bowl, stir together the chili sauce and vinegar. Line up a third shallow dish with the coconut so you’re all ready for a dipping assembly line.
Start dipping. Dip each individual shrimp in the cornstarch mixture – shake it off, a lot can stick if you’re not careful, then into the chili sauce, then gently press both sides into the coconut. Lay the shrimp on your prepared baking sheet and when they’re all dipped, bake for about 10 minutes until the shrimp are cooked through (you’ll be able to see the pink). Serve with extra chili sauce for dipping and enjoy!
- Category: Appetizers, Shrimp, Coconut