Friday, December 9, 2011

Put the lime in the coconut...

I purchased a bag of shredded coconut last weekend to make some sort of chocolate macaroon situation - more to come I hope! With some much coconut, I thought I would also make some coconut shrimp. Inspired by A Cozy Kitchen, here is a great and easy shrimp recipe.
Coconut Shrimp:
20-25 medium shrimp - cleaned and peeled (I had a bag of frozen bite-size shrimp so I thawed some and used those)
1/2 cup all purpose flour
2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
1 egg, beaten
3/4 cup unsweetened shredded coconut
2 tablespoons Panko breadcrumbs
salt and pepper to taste
I sauteed peppers, onions and spinach in a little EVOO for a nice side veg.
Spicy Honey Drizzle:
2/3 cup honey
2 Tablespoons chili sauce like Sirracha
sea salt to taste
1. Pre-heat oven to 450F. Line a baking sheet with parchment and spray with PAM (or grease with a little vegetable oil using a paper towel).
2. In a small bowl, season the shrimp with salt and pepper.
3. In a shallow dish combine flour, garlic powder and cayenne pepper. In another shallow dish, gently toss together the coconut, and breadcrumbs.
4. Dredge shrimp in the flour mixture and shake off any excess flour.
5. Then dip each shrimp into the beaten eggs, followed by the coconut mixture.
6. Shake off any excess coconut transfer your prepared baking sheet and transfer to pre-heated oven.

7. Bake for 15-20 minutes, or until golden brown.

10. For the honey drizzle: Place all ingredients into a small ramekin and mix.
11. Cover and refrigerate until ready to serve. Serve with warm shrimp.
Bite-size coconut shrimp with sauteed peppers, onions and spinach over cous cous.

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