Baked Coconut Shrimp with Papaya Salsa
- Papaya Salsa, below
- 1 pound 16-20 count size, peeled, deveined, tail-removed shrimp, butterflied
- 1/2 teaspoon Salt
- 1 1/2 cups flaked coconut
- 1 cup Japanese-style panko bread crumbs
- 2 egg whites, beaten until frothy
- olive oil cooking spray
- Prepare Papaya Salsa; refrigerate, covered.
- Rinse shrimp, pat dry with paper towel. Sprinkle with salt; let stand 10 minutes.
- In a flat dish, combine coconut and bread crumbs. Dip shrimp in egg white; roll in coconut mixture. Arrange single layer in a 9x13-inch baking dish sprayed with olive oil cooking spray.
- Refrigerate, covered, 1 hour. To Serve: Remove Papaya Salsa from refrigerator; bring to room temperature. Spray shrimp with olive oil cooking spray. Bake, covered lightly with foil, in a preheated 500 F oven 5 minutes. Remove foil and continue baking until coconut is browned and shrimp is cooked through (about 6 minutes longer). Place 1/3 cup Papaya Salsa on each plate and top with 4 or 5 shrimp.
In small bowl, combine 1 medium papaya, peeled and diced, 3 tablespoons fresh lime juice, 2 tablespoons sliced green onions, 2 tablespoons diced red bell pepper, 2 tablespoons brown sugar, 1 tablespoon finely minced fresh ginger and ½ teaspoon chili puree with garlic. Refrigerate, covered, several hours.