I have been dying to step out of the box for my next meatless meal. Gotta spice things up for my last 2! I decided to go a little tropical (insert hula dancing girl here).
Love me some coconut shrimp and have been seeing some yummy recipes on Pinterest. Except, I really hate frying and the best sweet, crunchy coconut shrimp are deep fried. Well, at least the ones I’ve had. Now, you may think I hate frying for the obvious reason – all the calories and greasiness – but you’re wrong. I don’t mind eating fried food what so ever, but I hate with a passion the way frying things makes my house smell. I don’t know what it is but that smell just lingers for a good week in my house. Growing up when my mom would fry up chicken cutlets, the smell was gone by bedtime. WTF! I fry and the grease smell wants to chill. So if anyone has a secret how to get rid of that smell, please share. I will be your best friend.
So baking it is! I attempted to make these bad boys just as crunchy as I can in the oven. Surprisingly, they came out fantastic! I made a sweet and spicy dipping sauce to go along with it and I could have drank that shit up with a straw! They were a little annoying to bread and coat but totally worth the extra minutes. These are great for weeknight dinner or even a delish appetizer for your next gather.
Coconut Shrimp with Sweet & Spicy Dipping Sauce
mmm coconutty!!!
18-24 large shrimp, de-veined and shelled
- 1 can coconut milk
- 2 cups sweetened coconut
- 2 cups panko bread crumbs
- 1 cup flour
- 1 egg
- Cooking spray
For the dipping sauce:
- 1/2 cup apricot preserves
- 2 teaspoons rice wine vinegar
- 1 tablespoon hot sauce
Pre-heat oven to 425 degrees. If you are using fresh shrimp, peel, de-vein and clean them. If using frozen, thaw shrimp in a colander under cold water. Place shrimp in a medium sized bowl. Pour coconut milk over shrimp, cover and place in the fridge for 30 minutes. The coconut milk adds some yummy flavor to the shrimp, keeping them nice and moist.
While the shrimp are taking a coconut bath, take 3 shallow dishes and in one place flour, in the second place a lightly beaten egg and in the third place the coconut and panko and mix. Spray a baking pan with the cooking spray.
Drain shrimp from the coconut milk, coat with flour, then dip in the egg wash, then cover with the coconut and panko bread crumbs. Continue until all shrimp are coated. Place in the oven for 10 minutes, turning once then continuing for another 10 minutes or until the shrimp have fully cooked.
Dipping Sauce: Mix apricot preserves, rice vinegar and hot sauce. Add more hot sauce if you like a little more punch!
They will come out nice and crunchy, no soggy scccrhimp here! Serve with some rice or potato wedges or if you are using them as an app, skewer two or three of them for a cute presentation!
Eat up bitches!
– Amanda
