Well the last day of the year is upon us, and with our dear ones around us we will soon herald in the New Year. But the only way to do it correctly is with a freshly made batch of coconut shrimp at hand. Normally I tend to lean towards exposing my readers to the numerous sweet dishes in existence, for I believe life is nothing but sweetness, but these delectable morsals of crispy coconut covered shrimp just takes the biscuit..or excuse me the shrimp! What’s also great about this dish is that it’s oven baked thus making a stab at healthy living from the very beginning. Make some of these wonderful coconut shrimp which can be versatile as an appetizer or even a main meal. Happy New Year to all my lovely readers!

Ingredients

- 15-20 large cleaned prawns
- 1/3 cup corn starch
- 1 tsp salt
- 1/3 tsp pepper
- 3 large egg whites eggs
- 1 1/2 cup of shredded coconut

Method

Rinse the shrimp under cold water and pat dry with paper towels. Then in a shallow dish combine the cornstarch with salt and red pepper; stir to combine.

Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).

Place the coconut in a shallow dish. Working one shrimp at a time, dredge the shrimp firstly in the corn starch mixture, then dip in the egg whites and then in shredded coconut.

Lightly spread some oil on a foil baking sheet, place the shrimp and cooked until golden brown!

By Mayuri Jayasinghe