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Crispy shrimp dressed with slightly sweet coconut.
Photo: Miles New

We’re working our way through British chef and baking empress Lorraine Pascale’s new book, A Lighter Way To Bake. Coconut shrimp salad is the perfect appetizer for waiting guests.

It may seem a bit odd to bake something as small as the humble curled-up shrimp, but when frying them I found that the shrimp became too rich due to the oil that they soaked up in the pan. If you, like my dear brother, are not a fan of coconut, then forgo our exotic speckled “fruit” and just use the bread crumbs instead. “But surely, Ms. Pascale, the shrimp would be even healthier if they did not have any bread crumbs on at all?” “Why yes,” I would reply. “Of course, but breaded and baked is much better than breaded and fried.” I have served these before as canapés to hand around as my mates arrive. It’s hard to get the shrimp with the tails still on, but if you can, they look great on the plate as they are passed around to waiting guests!

Reprinted with permission from A Lighter Way To Bake