Monday, January 23, 2012

Coconut Shrimp

The shrimp- just out of the oven

Served with a delicious dipping sauce
I didn't have much in the house in the way of groceries, and happenned to have some shrimp, so tried out this recipe from They were easy enough to make and didn't require many ingredients (It does however require shredded coconut, which can be purchased at the grocery store, bulk barn..). It could be served as a main course with a salad, or as an hors d'oeuvres when having guests.

  • 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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