THIS WAS A FAST, EASY WAY TO MAKE COCONUT SHRIMP. OF COURSE, FRIED IS STILL MY FAVORITE-BUT ON A BUSY WEEKNIGHT THIS WAS MUCH QUICKER!
THIS RECIPE IS FROM HERE
THANKS SARAH!
IN A NUT SHELL, THIS IS HOW I MADE IT.
- PAT SHRIMP DRY.
- DIP SHRIMP FIRST IN EGG.
- NEXT, DIP IT INTO SEASONED PANKO CRUMBS,
- PLACE ON A NONSTICK FOIL LINED PAN.
- SPRINKLE AND PRESS COCONUT ON TOP OF ALL THE SHRIMPS. (I CHOSE TO DO IT THIS WAY BECAUSE THE COCONUT WAS NOT STICKING WELL TO THE SHRIMP.)
- BAKE AT 425 FOR 15 MINUTES UNTIL NICELY BROWNED
APRICOT DIPPING SAUCE:
- 3/4 CUP APRICOT SAUCE
- 1/2 TSP. STONE GROUND MUSTARD
COOK TOGETHER IN A SAUCE PAN UNTIL MELTED
Liza says
That 2 section pan is awesome. Where did you get it??
DANIELLE says
SO NEAT RIGHT? IT’S A RACHAEL RAY PAN-JUST FOUND IT AT TARGET YESTERDAY!