I came up with this recipes a few summers back, with George! George Snow, esteemed chef and musician, also hailing from the great state of Virginia!
– 3/4 cup shredded, unsweetened coconut
– 1/4 cup breadcrumbs
– 1/4 tsp jerk seasoning
– 1/8 tsp ginger
– 1/2 tsp salt
– 1/8 tsp pepper
– 1/4 tsp paprika
– 1/2 tsp thyme
– pinch cumin
– 1/8 tsp nutmeg
– 3 1/2 cups raw, peeled shrimp
– 2 egg whites, beaten
Preheat oven to 425 degrees. Mix together coconut and spices and breadcrumbs in a medium bowl. Dip shrimp in egg white, then coat in coconut mixture.
Spread out on an oiled baking sheet and drizzle with a little olive oil. Bake about five minutes, turn once and bake another two minutes till golden and shrimp is pink.
Serve with a pineapple or sweet-sour sauce.