Coconut Shrimp & Veggie Wraps
Time needed
Serving Size / Yield
Ingredients
- 2 med. carrots, cut into 1/2-in. pieces
- 1 sm. red onion, chopped
- 1 sm. sweet yellow pepper, cut into 1-in. pieces
- 1 sm. fresh beet, peeled and cut into 1/2-in. pieces
- 4 tsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- dash ground allspice
- 8 uncooked lg. shrimp, peeled and deveined
- 3 Tbs. all-purpose flour
- 2 egg whites
- 1 C. flaked coconut
- 1/8 inch oil for deep-fat frying
- 1/3 C. pineapple preserves
- 1 1/4 tsp. cider vinegar
- 1 tsp. butter
- 1 dash cayenne pepper
- 4 Bibb lettuce leaves
- 4 slices fresh goat cheese
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Directions
In a foil-lined 15x10-inch baking pan, place the carrots, onion, yellow pepper, and beet; drizzle with oil. Sprinkle with salt, pepper, cumin, cinnamon, ginger, and allspice; toss to coat. Bake, uncovered, at 425 degrees for 20-25 minutes or until tender, stirring once. Meanwhile, make a slit down the outer curve of each shrimp, starting with the tail; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites, and coconut. Coat the shrimp with flour, dip into egg whites, then coat with coconut. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry shrimp, a few at a time, for 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towels. In a microwave, heat the preserves, vinegar, butter, and cayenne until the preserves and butter are melted. Stir until smooth; drizzle over vegetable mixture and toss to coat. Place 1/2 cup vegetable mixture on each lettuce leaf; top with shrimp and goat cheese. Fold lettuce over filling.
This recipe was provided by Fresh Home Blog.
