Last night it was V-Day so I made coconut shrimp for my husband.  I’d never made them before, but it was very simple.  You just take peeled shrimp, cover it with sweetened shredded coconut, place them on a lightly greased baking sheet and cook in a preheated 400F oven for about 15 minutes (for medium shrimp), flipping once.

It’s somehow tricky to attach the shredded coconut to the shrimp.  It just falls off.  I tried putting the coconut directly on the shrimp, coating the shrimp with mango sauce or egg whites, and then dipping it on the coconut, and doing so after dusting the shrimp with cornstarch.  They all worked equally world, and Mike couldn’t tell the difference between them flavor wise.

I made a mango sauce to go with the shrimp, but Mike preferred them without it.


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