The shrimp- just out of the oven |
Served with a delicious dipping sauce |
Ingredients:
- 1 lb (24) large shrimp, peeled and deviened (weight after peeled) (I only had non-peeled frozen shrimp, so I cooked them briefly in beer to be able to peel them and give them a bit of added flavour)
- 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
- non-stick spray (or olive oil)
For the Sweet and Spicy Dipping Sauce:
- 1/2 cup apricot preserves (you can use sugar free if you wish)
- 1 tbsp rice wine vinegar
- 3/4 tsp crushed red pepper flakes
-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, shaking off excess, then into the egg, then in the coconut crumb mixture
-Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake 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.
For the sauce, combine all the ingredients and place in a small bowl.
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