1 lb large (21-24 ct) shrimp, cleaned and peeled
1/3
C coconut milk (sweetened)
OR 1/3 C coconut rum
2 T lime juice
1 garlic clove, minced
1 tsp red chili peppers, seeded and minced
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground pepper
¾ C flour
1 egg
¼ C shredded coconut
Preheat oven to 425°F. Spray large baking sheet with non-stick spray.
Combine coconut milk (or rum) with lime juice, garlic, chili peppers, cumin, coriander, and ¼ tsp of pepper in medium bowl. Add shrimp and marinate no more than 1 hour.
Mix flour and remaining pepper in a small bowl, beat the egg in a second small bowl, and place coconut in a third small bowl. Dip shrimp first in egg, then in flour, then back in egg, then in coconut. Arrange shrimp on baking sheet.
Bake shrimp until golden and crisp, about 12 minutes.
Serve with dipping sauce or Island Pesto. Serves 4.
Source: Various recipes at Fishermans Express