MACAROONS RECETAS

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BAKED COCONUT SHRIMP | ALLRECIPES



Baked Coconut Shrimp | Allrecipes image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Proporcionado por girlbob

Categorías     Shrimp Recipes

Tiempo Total 30 minutes

Tiempo de Preparación 15 minutes

Hora de Cocinar 15 minutes

Rendimiento 4 servings

Número de Ingredientes 6

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Paso a Paso:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  • Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  • Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Información Nutricional : Calories 310.1 calories, CarbohydrateContent 29.3 g, CholesterolContent 172.6 mg, FatContent 11.4 g, FiberContent 3.9 g, ProteinContent 22.5 g, SaturatedFatContent 10 g, SodiumContent 927.7 mg, SugarContent 13.8 g

BAKED COCONUT SHRIMP | ALLRECIPES



Baked Coconut Shrimp | Allrecipes image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Proporcionado por girlbob

Categorías     Shrimp Recipes

Tiempo Total 30 minutes

Tiempo de Preparación 15 minutes

Hora de Cocinar 15 minutes

Rendimiento 4 servings

Número de Ingredientes 6

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Paso a Paso:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  • Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  • Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Información Nutricional : Calories 310.1 calories, CarbohydrateContent 29.3 g, CholesterolContent 172.6 mg, FatContent 11.4 g, FiberContent 3.9 g, ProteinContent 22.5 g, SaturatedFatContent 10 g, SodiumContent 927.7 mg, SugarContent 13.8 g

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Las recetas de macaroon (también escrito mackaroon, maccaroon y mackaroom) aparecen en libro de recetas al menos desde 1725 (Court Cookery, or the Complete English Cook de Robert Smith). Los judíos italianos adoptaron luego la galleta gracias a carecer de harina y levadura (los macaroons …
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