here. I just microwaved some seedless raspberry jelly and dipped mine in that! I hope you enjoy this one too! *By the way...this photo is mine (I tried to get fancy :)). I am also aware that Chef Ramsey would not approve of the burnt edges...but hey, I'm just a mom who makes mistakes and I'm pretty sure it didn't look that dark in person or at least that is the story I am sticking to! ;)
1 pound uncooked large shrimp peeled and deveined
2 egg whites (whipped to soft peaks)
2 T - 1/4 C cornstarch
2 C sweetened flaked coconut
1/4 C no sugar added raspberry jelly (microwaved and used for dipping) OPTIONAL
1/2 t horseradish (to mix with jelly for some extra spice) OPTIONAL
Preheat oven to 400 degrees and line a cookie sheet with parchment paper OR heavily coat a pan with non stick spray. In a small bowl beat eggs whites until soft peaks form. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail (or stick 2 or 3 on a skewer, if de-tailed) and dip and coat with cornstarch. Next, dip the shrimp in the egg whites until coated and finally cover with coconut.
Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is golden brown. Make sure to turn them once, halfway through (around 8 minutes into cooking time) to make sure both sides are browned. While shrimp finish cooking, and if you choose to make a dipping sauce...you may scoop out the jelly into a microwave safe dish and heat until melted for 10-30 seconds (depending on the wattage of your microwave). Stir in horseradish if you want to add some spice to your sauce. Finally, serve hot out of the oven with raspberry dipping sauce.