Wednesday, April 27, 2011

Coconut Shrimp

It had been literally over 2 years before tonight that I had coconut shrimp. I did not want all of the fat from frying but these turned out SO good and they are baked.

Here is how:
1. Preheat the oven to 425 degrees and cover a baking sheet with parchment paper.

2. Mix together:

  • 1/2 cup "Panko" bread crumbs. (I used the food processor to grind rice crackers which is about the same texture as regular panko bread crumbs).

  • 1/4 tsp. salt (I used a coarse ground pink Himalayan salt)

  • 1 Tbs. minced dried onion

  • 1 tsp. garlic powder

  • 1/2 tsp. dried crushed chilies

  • 1 tsp. white sugar

  • 3. In another bowl, lightly beat 3 eggs. In a third bowl, place some shredded/flaked coconut (about a cup).

    4. Holding the shrimp (I used a pound of large raw shrimp de-thawed and de-shelled) by their tails, dip first into the beaten egg, then in the bread crumbs, then back in the egg, and finally in the coconut. Lay the shrimp on its side on your prepared baking sheet.

    5, Bake for 15 minutes until lightly browned. Turn the shrimp halfway through baking. Serve with sweet Thai chili sauce (Maggi and Taste of Thailand are both gluten free).

    Here is to not missing out!! xo

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