Friday, June 7, 2013

Baked Coconut Shrimp with Honey Citrus Drizzle and Ginger Veggie Rice

Coconut Shrimp is one of my favorite appetizers. Succulent Shrimp battered in crispy, crunchy, sweet coconut flakes. Such richness comes with spoils, there's nothing healthy about fried coconut shrimp so tonight I'm revamping my recipe and making Baked Coconut Shrimp with a Honey Drizzle! All the flavor none of the guilt. Although when company comes over I'm still making the fried the stuff!

Baked Coconut Shrimp
2 lbs of shrimp, peeled and deveined
1 cup of sweetened coconut flakes
1/4 flour
2 tsp of paprika, 2 tsp of garlic powder
1 egg beaten

Preheat oven to 425 degrees
Spray baking sheet with nonstick spray
Season shrimp with salt and pepper
Mix spices with flour
Dredge shrimp in seasoned flour then egg then cocnut
Line Shrimp on baking sheet
Bake in over 15-20 minutes until cooked through and crispy

Honey Drizzle
1/4 cup of organic honey (use local when possible)
1 tbsp of mustard
1 tbsp of teryaki sauce
1 tsp of crushed pepper flakes

Whisk ingredients and drizzle over cooked shrimp

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