Friday, May 11, 2012

Baked Coconut Shrimp with Dipping Sauce

I'll never forget the first time I tasted Coconut Shrimp.  My sisters and I went out to dinner at a Thai Restaurant and ordered some.  I thought it was the best thing I'd ever tasted.  That was probably ten years ago.  Since then, I've been looking for a recipe.  I found this one and adapted it.  It is easy and delicious and healthier than the fried version. 

Coconut Shrimp
2 eggs
1 1/2 cups sweetened coconut flakes
1 cup flour
1 teaspoon garlic powder
1 teaspoon salt
pinch of Crushed pepper flakes (or you can put a little Tabasco sauce in the egg)
About 18-20 jumbo shrimp, uncooked (thawed)
1/2 cup unsalted butter, melted
Dipping Sauce:
1/4 cup jam, any flavor
2 tablespoons Dijon mustard
Preheat the oven to 400˚F.  Line a baking sheet with parchment paper, foil, or a silicone baking sheet.
Lightly beat the eggs in a medium bowl; set aside.  Mix the coconut, flour, garlic powder, salt and pepper in a shallow dish.  Dip the shrimp in theegg and then coat with the coconut/ flour mixture.  Place on the baking sheet.  Once all the shrimp are coated and on the baking sheet,  drizzle with the melted butter.   Bake for about 15-20 minutes, until the shrimp are pink.   Halfway through the baking time, turn the shrimp over.  
Sauce:  Mix the jam and mustard together and store in fridge for a few minutes (or longer) to marry the flavors.  


Kristen Mackrory said...

MMM. Looks delicious. Too bad no one in my family but me would eat these.

Pam said...

Sounds yummy, Kay. Are they as good as the ones at Rusty's?

Pal & Hatty said...

Those shrimp look so good! I really love coconut shrimp!

Shonna said...

Yum! sounds good