cocoonut shrimp

0

by: God Save the Quinoa






yum




ingredients

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serves: 4

24 tail on shrimp, peeled and deveined

1 egg

1/2 cup shredded, unsweetened coconut flakes (I prefer Red Hill brand)

1/2 cup Japanese panko

1 tsp salt

1 tsp pepper

1 tsp cayenne

2 tbs flour

1 tsp lemon zest

1/2 cup apricot preserves

2 tsp crushed red pepper flakes

1 tbs rice wine vinegar

Nutrition Facts
cocoonut shrimp

Servings Per Recipe: 4

Amount per Serving

Calories: 188

  • Total Fat: 4.5 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 50.6 mg
  • Sodium: 664.1 mg
  • Total Carbs: 35.7 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 21.5 g
  • Protein: 3.9 g
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preparation

1.  • De-thaw shrimp if frozen or peel and devein if needed (be sure to leave tail on)

2.  • Pre-heat oven to 425 degrees F, line a cookie sheet with foil, and spray with cooking spray.

3.  • Arrange three plates in a row. On the first plate pour the flour. On the next plate crack and whisk the egg. Combine the coconut flakes, panko, salt, pepper, cayenne, and lemon zest on the last plate, and lay plates, in order, side by side. (flour, egg, coconut/panko mix)

4.  • Take each shrimp individually and cover in flour (shake excess flour off)

5.  • Next, dip the floured shrimp into the egg so that it is completely covered.

6.  • Finally, Roll the shrimp in the coconut/panko mixture so that both sides are completely covered and mixture sticks, and lay on cookie sheet.

7.  • Repeat until all shrimp are covered.

8.  • Lightly spray tops of shrimp with cooking spray and place in oven for 8 minutes at 425 degrees F. (Spraying shrimp with cooking spray is required to make your shrimp crispy. I used PAM.)

9.  • While shrimp are cooking make the dipping sauce. Combine the apricot preserves, red pepper flakes, and rice wine vinegar in a bowl and whisk with a fork. When ingredients are well combined, place dip in refrigerator until you're ready to eat.

10.  • After 8 minutes, use a spatula and flip shrimp on opposite side and cook in oven for 6 more minutes or until shrimp turn golden brown.

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