Archive for April 30th, 2011

Remember that all-time favourite, deep-fried restaurant version? Well, I’ve changed it to a much healthier oven-baked version! Enjoy!

Coconut Shrimp


  • 2-3 uncooked shrimp per person
  • 2-3 tbsp white flour per shrimp
  • 2-4 tbsp egg whites per shrimp
  • 1 tsp honey per shrimp
  • 2 tbsp unsweetened coconut per shrimp
  • sea salt to taste


  1. Pre-heat oven to 400°F.
  2. Line a baking sheet with parchment (for easy cleanup)
  3. In three separate bowls, put the flour in one, the coconut in another and the egg whites and honey in the last one.
  4. Whip the egg whites and the honey until slightly frothy.
  5. Completely dry off the shrimp.
  6. Dredge each shrimp in the flour first until well coated.
  7. Now dip each one into the egg and honey mixture.
  8. Repeat dredging into the flour mixture next until well coated.
  9. And repeat into the egg and honey mixture until thoroughly coated TWICE.
  10. Now roll into the coconut until it is entirely coated.
  11. Lay the shrimp carefully onto the lined cookie sheet.
  12. Repeat step 6-12 until all the shrimp have been coated.
  13. Bake for 8-10 minutes (depending on the size of your shrimp – my fav’s are the 21-30 per pound) until cooked thoroughly and the coconut is just starting to turn a golden brown.
  14. Serve with a sweet and sour dipping sauce (and lots of napkins!)

Sweet and Sour Dipping Sauce
Makes about ½ cup, enough for 12-16 shrimp. Like any sauce, the longer it sits the better it tastes!

  • ½ cup lime juice
  • 2 tbsp honey
  • 2 cloves garlic, finely chopped
  • 1 tsp fish sauce (or salt if you don’t have fish sauce)
  • ¼ tsp chili paste (the Thai version)
  • 2 tbsp cilantro leaves finely chopped


  1. Put all ingredients but the cilantro into a blender (or container for the emersion blender) and blend until smooth.
  2. Strain into a decorative bowl and garnish with cilantro leaves.

The photo shows the shrimp sitting on the Lee inspired slaw and a papadum, but they are very tasty on their own as well.

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