Many moons ago, Florida's first coconut arrived somewhere on a beach and it simply took root. Maybe that's why coconuts go so well with seafood. And because coconut is naturally so sweet, shrimp pairs up with it nicely. This is where fresh coconut trumps store-bought shredded. No whiteners, no preservatives and no sweeteners make a perfect complementary taste to the nibbling of this tasty dish from the sea.
- non-fat cooking spray
- Groovy Coconut - 1/4
- Panko bread crumbs - 1 cup
- Curry powder - 1 tbs
- Kosher salt - 1 tsp
- Eggs - 2
- Shrimp, peeled and deveined - 1 lb.
- Limes - 2
- Preheat oven to 375º. Cover the bottom of a baking sheet with aluminum foil. Place an oven-proof rack on the baking sheet and spray with cooking spray
- Open a Groovy Coconut, remove the shell. Add 1/4 of the white flesh to a food processor, pulse until coarsely ground. Scoop into a small bowl.
- Add the breadcrumbs, curry powder and salt to another small bowl. Stir to combine.
- Separate the eggs, adding the whites to a small bowl. Add the juice of one lime. Beat egg whites until slightly foamy.
- Dip shrimp in egg whites, then coat with breadcrumb mixture. Place on the rack and sprinkle with coconut flakes.
- Bake the shrimp for 5 minutes (7 for large tiger shrimp).
- While baking, slice the limes into circles.
- After 5 (or 7) minutes, flip the shrimp and sprinkle with coconut flakes. Add the lime slices to the rack. Bake an additional 5 minutes.
- Serve warm.