Baked Coconut Shrimp

Of course fried is great, but these baked coconut shrimp are pretty darn good!  My family gobbled them up!  These pics were taken quickly with my iPhone, so they are not the greatest, but you get the idea!

Ingredients:
1 lb. or large size raw shrimp
4-5 T. Cornstarch
2-3 cups sweetened coconut (flaked kind)
2-3 egg whites
2 t. chopped jalapeño (fresh or canned)
1/2 cup Apricot pineapple jam
1-2 T. lime juice


Preheat the oven to 400 degrees.  Line an cookie sheet with parchment paper.  
Mix the lime and jalapeño with the jam in bowl.  Stick in the refrigerator. (or use your favorite dipping sauce- I used a jar of Harry and David's Charred Pineapple Relish and stirred in a few tablespoons of jalapeño.
In bowl, beat egg whites until soft peaks form. Leave in bowl or pour onto plate.
Place cornstarch and coconut flakes on two separate plates. 

Holding shrimp by the tail, dip and coat lightly in cornstarch.  Next, dip in egg white and then in coconut firmly packing and squeezing it on with other hand.  Place on 
cookie sheet and bake for 15-17 minutes or until coconut is golden brown.  Turn once halfway through (at about 7 or 8 minutes) *TIP:  place on upper rack in oven not lower rack or they will burn.Serve hot with apricot pineapple dipping sauce.   Recipe adapted from thegirlwhoateeverything.

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Thai Fusion Salad

Make this adding or taking out any ingredients you like or don't like.  I especially like the crunchy marinated cucumbers in this salad.  Serve it with or without grilled chicken.

Ingredients:

Favorite lettuce greens for 8 people  (Figure 2 handfuls per person.  I used the baby romaine from Costco and mixed in a little red leaf lettuce)

Cilantro leaves- handful

Julienne carrots- 2+  handfuls 

Cashews- 1-2 handfuls, more is better :)

*Marinated Cucumbers (recipe below)

*Fried Wonton strips

2-3 T. Sesame seeds 

*Coconut Curry Peanut Noodles (recipe below)

Chicken (opt)  Grilled, Satay, Rotisserie etc.. for 8 people

*Green Onion Dressing (recipe below)

*Marinated Cucumbers (I always make these, because I like to eat them from the fridge.  They keep for several days)

1/3 cup rice wine vinegar

1/4 cup sugar, or splenda or Stevia

1/4 cup water

1/4 t. salt

1/4 t. pepper

1 large cucumber (I used a giant English or several baby cucumbers)

Combine vinegar, sugar, water and salt in a saucepan.  Cook over med heat stirring until it boils and sugar dissolves.  Remove from heat and cool to room temp.  Peel the cucumber and cut lengthwise into quarters and again crosswise into thin slices.  Place in a bowl or container and pour marinade over stirring to coat- add pepper.  Cover and refrigerate up to 2 hrs. Drain before using. 

*Fried Wontons

Cut square wonton wrappers into short thin strips.  Shallow fry in canola or vegetable oil in a skillet until crispy and brown.  Drain of paper toweling.

*Coconut Curry Peanut Noodles

2 packages of FRESH stir fry noodles- find in refrigerator section by asian food 

1  T. Red Curry Paste

3/4-1  C. coconut milk 

1 T. fresh minced garlic

1 T. peanut butter

Pinch of Tumeric

1 T. lime juice

1 - 1 1/2 T. Fish sauce

Place noodles in hot water, separating with fork.  Let soak until tender according to package directions.  Drain and keep warm.  In med. saucepan heat coconut milk on low and stir in curry paste.  When it begins to simmer, add in the remaining ingredients.  Continue to simmer for about 2 minutes.  Stir in noodles.  Take off heat.  (If too much liquid remains, heat an additional minute to reduce and thicken)  Note:  Add more or any ingredient to taste.

"Green Onion  Dressing

8 green onions, chopped

1/2 cup sugar or splenda or stevia

3/4 cup seasoned rice wine vinegar

1 cup oil (I use 1/2 cup + a few Tablespoons of water)

1 t. Salt, Pepper

Blend together and puree until smooth and emulsified.  Shake well before serving.  Keeps in fridge for a few days.

Assemble Salad

Place green on plates or on large serving platter.  Layer on grilled chicken (if you have that) on top and the rest of the salad ingredients, leaving the sesame seeds and the fried wonton strips for last.  Serve with green onion dressing.

Serves 8