Do You Like Shrimp?!

Then here is a recipe for a baked (not fried) shrimp appetizer that you are sure to enjoy.  Personally, I think it is the dipping sauce that really makes this appetizer special.

Coconut Shrimp with Curry Dipping Sauce

20-24 jumbo shrimp, peeled and deveined, tails intact
3-4 Tablespoons canola oil
1 cup rice flour
1/2 teaspoon kosher-style flake salt
1/4 teaspoon freshly ground pepper
3 egg whites
1 cup shredded unsweetened coconut
1/4 cup cornstarch
1 Tablespoon sugar

Dipping sauce:
1 cup mayonnaise
3/4 teaspoon hot curry powder
3 Tablespoons raspberry enlightenment (available from Penzey’s)

Preheat oven to 400 degrees.  Rinse the shrimp and pat dry with paper toweling.  Pour the oil onto a rimmed baking sheet.  Mae sure there is a nice layer of oil coating the whole bottom.  Use 3 wide, shallow bowls to bread the shrimp.  In the first bowl, combine the rice flour, salt, and pepper.  In the second bowl, beat the egg whites.  In the third bowl, combine the coconut, cornstarch, and sugar.  Dip each shrimp in the flour and then the egg white and then the coconut.  Press the coconut firmly onto the shrimp.  Place on the baking sheet and bake at 400 degrees for 20-25 minutes, turning the shrimp carefully after 10 minutes (using a spatula works great).  Remove from the oven when the shrimp are lightly golden brown.  Let cool slightly.  While the shrimp is baking, combine the mayonnaise, curry powder, and raspberry enlightenment in a small bowl.  Serve the shrimp with the dipping sauce.  Enjoy!

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