Baked Coconut Shrimp
Sounds good, and the dipping sauce sounds wonderful as well.
Ingredients
For the Sriracha Dipping Sauce
- 1/4 cup mayo
- 2 tablespoons Sriracha Chili Garlic sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon honey
For the Shrimp
- 500 grams large shrimp, peeled, deveined
- 1/4 cup corn starch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 egg
- 1 cup shredded coconut
- 1 teaspoon sea salt
Instructions
- Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
- Preheat your oven to 200 C, line a baking sheet with parchment paper.
- Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
- Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
- Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
- Serve with the dipping sauce.
Notes
I will price this when I get some good sized shrimp, for now I will say Fair priced.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
United States.
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