Nut-crusted shrimp and a coconut dipping sauce make up this unique appetizer.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Process the 2 cups pistachios in a food processor bowl until finely chopped but not a paste. Butterfly shrimp just enough so they sit upright.

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  • Beat egg whites with ice water. Coat each shrimp with egg white mixture, then dip into ground pistachios. Place coated shrimp upright on a cookie sheet. Bake in a 350 degree F oven for 8 to 10 minutes.

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  • Meanwhile, for dipping sauce, place garlic, green onion, cilantro, mint, and the 1/2 cup pistachios in a food processor bowl fitted with a metal blade; cover and process until a paste forms. Add coconut milk, lime juice, and chili paste; process until nuts are very finely chopped and mixture is well combined.

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  • Serve the shrimp warm with room-temperature dipping sauce. Makes 20 to 24 servings.

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