Friday, January 10, 2014

Baked Coconut Shrimp

My friend Holly made coconut shrimp for her daughter's birthday party last September. It was amazing. The most phenomenal part was that it was baked not fried! Super tasty. I tweaked the recipe a bit and here it is:

Baked Coconut Shrimp



7 oz. coconut flakes (sweetened)
2 c. panko bread crumbs
1 c. Pride of the West All-Purpose Batter Mix (found in the baking isle of your grocery store)
3/4 c. water
1 lb. deveined tail-on shrimp

1/2 c. spring roll dipping sauce (found in the Asian food section of your grocery store)
1/4 c. Sriracha hot sauce


Preheat your oven for 400 degrees. Toast your coconut. Mix in a shallow tray with the panko bread crumbs. Set aside. Mix the batter mix with water. Batter your shrimp, then roll in the coconut mixture. Place on a parchment/silicone mat lined baking sheet and bake for 9 minutes or until the shrimp is cooked through.

To make the sauce, simply mix the two sauces. Serve the shrimp warm.

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