web analytics
669 Flares Filament.io 669 Flares ×

Baked Coconut Shrimp with Basil-Peach Sauce | www.tasteandtellblog.com

So, I totally didn’t plan this. It’s kind of funny, because when I decided that I wanted to do Peach Week, I started writing down all sorts of ideas in my trusty notebook. The list was getting longer and longer, and I knew I had to narrow things down because I only had 6 days to work with. So one by one, things got scratched off, until I was left with 6 recipes. I started cooking. And then yesterday, I posted the Peach and Coconut Cobbler that I made. And then I went to type up today’s recipe, and realized that I am using the peach/coconut combo again! It must be a craving I’m having right now!!

Baked Coconut Shrimp with Basil-Peach Sauce | www.tasteandtellblog.com

This recipe was one that popped into my mind first when I thought of savory meals with peaches. I love coconut shrimp, but the only kind I’ve ever had is the fried kind. And not that I don’t like the fried kind – because I really do – but not only is this version much better for you, but it seems like a lot of people are afraid of frying. So it’s much easier, as well!! This was such a simple recipe that has tons of flavor. And I totally would have thrown some chopped jalepeno into the peach sauce if my husband wasn’t such a jalepeno hater. But I think it would have been awesome! And a bonus is that this sauce sets up decently in the fridge, so if you have any leftover, it makes great jam for a pb&j the next day!

Baked Coconut Shrimp with Basil-Peach Sauce | www.tasteandtellblog.com

Baked Coconut Shrimp with Basil-Peach Sauce

serves 8 as an appetizer or 4 as a main dish

total time: 40 minutes

for the shrimp:
1 pound shrimp, peeled and deveined, tails left on
1/3 cup cornstarch
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 egg whites
1 cup coconut

for the sauce:
2 cups diced peaches
2 tablespoons butter
2 tablespoons brown sugar
1/2 – 1 tablespoon fresh chopped basil

Start the sauce:

In a medium saucepan, combine the peaches, butter and brown sugar. Cook until the butter has melted and the peaches start to break down. Use a potato masher to mash the peaches. Cook the sauce over medium heat until slightly thickened, 10 to 15 minutes.

Once thickened, remove from heat and stir in basil. If you want a stronger basil flavor, use 1 tablespoon, but if you want the basil flavor more muted, only use 1/2 tablespoon.

While the sauce is cooking, make the shrimp:

Preheat the oven to 400F. Place a baking rack on top of a baking sheet and set aside.

In a shallow bowl, combine the cornstarch, salt, paprika and cayenne. Put the egg whites in another shallow bowl. Place the coconut in a third shallow bowl. Holding a shrimp by the tail, dip it in the cornstarch mixture and coat the shrimp. Tap off any excess. Dip into the egg white, then into the coconut. Use your fingers to press the coconut into the shrimp. Place on the prepared baking sheet. Repeat with the remaining shrimp.

Bake in the preheated oven until slightly browned, about 15 to 20 minutes, flipping over once. Serve with the basil-peach sauce.


More peach and coconut love!:

Grilled Peaches with Ginger Coconut Caramel from Post Punk Kitchen
Peach Cobbler Coconut Pancakes from The Healthy Foodie
Peach and Toasted Coconut Donuts from The Edible Perspective

669 Flares Twitter 1 Facebook 0 Pin It Share 668 Google+ 0 Email -- Filament.io 669 Flares ×
Tagged with →  
twitter fb fb fb

15 Responses to Baked Coconut Shrimp with Basil-Peach Sauce

  1. Wow! this recipe looks so ahmazing. Your pictures really are great 🙂

  2. I am dying over all the peach recipes. I want to eat this all. Right now!

  3. Bev Weidner says:

    Dear goodness! That looks so beautiful. I might need to make out with it.

  4. I am SO over the moon for coconut shrimp Deborah! I didn’t even realize how long it had been since I’ve had some.

    You’ve given me a fantastic recipe to try. Love the photos.

    PS: do yo use Photoshop for post processing (adding text etc..)

  5. This really does look fabulous, i love prawns but hardly ever use them in cooking which is a great shame! The flavours here completely appeal to me, but to be honest im equally in love with your gorgeous photos! Lovely 🙂

  6. Joanne says:

    Peach and coconut twice in one week?!?!? Sounds like a delicious week to me!

  7. Emily G. says:

    Great idea! I’m loving peaches with anything this summer but haven’t tried them with seafood yet! Thanks for sharing!

  8. carrian says:

    My mom would die for this! She loooooves it

  9. Those are some giant delicious looking shrimp. What a great dipping sauce!

  10. I also find it so hard to narrow down the recipes when I do theme weeks!

  11. Erin says:

    Love the pairing of peach and basil for the dipping sauce.

  12. MEL says:

    Sweetened or unsweetened coconut ?

  13. Emily says:

    I whipped this up on Sunday for dinner and it was absolute shrimp perfection!!! Thanks for sharing.

  14. Kelly says:

    Wow this shrimp looks incredible Deborah!! Perfectly cooked and I bet so delicious! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *