Wednesday, November 14, 2012

Coconut Shrimp

The original recipe may be found here

1 lb large shrimp, peeled and deveined 
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs
2 tbsp all purpose flour 
1 large egg
pinch salt

For the Sweet and Spicy Dipping Sauce:1/2 cup peach preserves 
Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.
Lightly season shrimp with salt. Dip the shrimp in the flour, then into the egg, then in the coconut crumb mixture.
For the sauce, combine all the ingredients and place in a small bowl. You may need microwave it for 15-20 seconds.
Lay shrimp on the cookie sheetbake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce. I baked the shrimp on a silicone mat so I didn't have to grease the pan.
Served with baked broccoli and cauliflower, rice pilaf and garlic-parmesan rolls.

1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes

No comments:

Related Posts Plugin for WordPress, Blogger...