Remember that all-time favourite, deep-fried restaurant version? Well, I’ve changed it to a much healthier oven-baked version! Enjoy!
- 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
- Pre-heat oven to 400°F.
- Line a baking sheet with parchment (for easy cleanup)
- In three separate bowls, put the flour in one, the coconut in another and the egg whites and honey in the last one.
- Whip the egg whites and the honey until slightly frothy.
- Completely dry off the shrimp.
- Dredge each shrimp in the flour first until well coated.
- Now dip each one into the egg and honey mixture.
- Repeat dredging into the flour mixture next until well coated.
- And repeat into the egg and honey mixture until thoroughly coated TWICE.
- Now roll into the coconut until it is entirely coated.
- Lay the shrimp carefully onto the lined cookie sheet.
- Repeat step 6-12 until all the shrimp have been coated.
- 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.
- 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
- Put all ingredients but the cilantro into a blender (or container for the emersion blender) and blend until smooth.
- 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.