Need something that would get your taste buds energized. Beyond any doubt you do. Is it feasible for you to make it without depending on profound searing? Truly, you can.
Transport yourself to the Caribbean with this coconut shrimp. It requires next to no time and is dependably a group pleaser. It would fulfill your hankering for something light and sultry.
This is one those plans that you can without much of a stretch prepare particularly when you neglected to defrost your solidified protein or basically in light of the fact that you've done as such much for day.
In this formula, I utilized coconut chips, garlic powder, dried thyme, paprika, and bread scraps to coat these succulent crisp shrimps that hubby got from the market. Also, that is not it!
- ½ cup flour
- 1 egg
- 3/4 cup coconut milk
- 1 pound large shrimp , 16-20 pieces
- ½ cup bread crumbs
- 1 1/2 cups coconut flakes , see notes
- 3/4- 1 teaspoon salt , adjust to preference
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme , iptional
- Pineapple Marmalade Dip
- 1 cup pineapple marmalade
- 2 Tablespoon Dijon mustard
- 2 tablespoon mayonnaise
- Sriracha Dipping Sauce
- 1/2 cup mayonnaise
- 2/3 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 teaspoon lemon juice
- 1-2 tablespoons sriracha adjust to taste
Instructions
- Prepare the dip by combining ingredients together and refrigerate.
- Marmalade Dip: In a medium bowl, combine the marmalade, mayonnaise and Dijon mustard. Cover and refrigerate for at least several hours to allow flavors to blend. Do the same if making the sirracha sauce.
- Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
- Peel and devein shrimp leaving the tails on. Butterfly the shrimp: cutting halfway through the back, stopping at the tail, so they will be able to stand tail up.
- Whisk the egg, coconut milk, milk or beer, and flour in a medium mixing bowl until a smooth batter is formed.
- In another bowl, mix bread crumbs, coconut flakes, and spices.
- Hold shrimp by tail, dip each shrimp first in batter, and then roll in seasoned coconut mixture. Place on baking sheet tail up.
- Baking
- Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with dip.
- Frying
- If frying shrimp, heat oil to 375°. Fry shrimp a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.
Read more our recipe Lemon Salmon Kabobs #healthyfood #dietketo
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