Coconut-Crusted Shrimp

Believe it or not, even though I rarely share recipes, I do cook.  I love foods full of flavor and enjoy trying out new recipes.

Today, I'll share with you a recipe for coconut-crusted shrimp.

You'll need:
3 tablespoons of vegetable oil
1 1/2 cups of panko
1/2 cup of sweetened shredded coconut
1/2 cup of Dijon mustard
1/2 teaspoons of curry power
2 large egg whites
1 pound of large shrimp (I used precooked frozen shrimp)

1. Preheat oven to 375 degrees.  Set wire rack in a rimmed baking sheet.

2. in a medium skillet, heat oil over medium.  Add panko and toast, stirring until golden, about 5 minutes.
Transfer panko to a medium bowl, stir in coconut. 

In another medium bowl, whisk together Dijon, curry powder and egg whites.

3. Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere.  Place shrimp on rack and bake until opaque throughout, 10-12 minutes.

Serve with lime wedges and Mango Salsa.

Enjoy!

Mango Salsa

Before my favorite food blogs start quaking in their stylish boots, don't worry, you don't have any competition here, I'll get back to sewing something after I share this recipe and leave the cooking to the rest of you :)

My favorite summer salsa is, mango salsa. It's easy to make and oh so refreshing.

You'll need the following ingredients:
2 mangoes
1/2 cup of cilantro
3 green onions or scallions
1 lime
Half of a Serrano pepper

Remove the peel from your mangoes and dice them up.  Chop up about 1/2 a cup of cilantro.  Thinly slice 3 green onions, removing the white stem.  Remove the seeds and dice up half of a Serrano pepper.

Mix all your ingredients together.

Add the juice of one lime.

Grab a chip and enjoy.