Baked Coconut Shrimp with Spicy Honey Drizzle
Coconut Shrimp:
Ingredients:
12 tiger shrimp, cleaned and peeled with tails intact
3/4 cup all purpose flour
2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
1 egg, beaten
3/4 cup unsweetened shredded coconut
1/4 cup almond meal
2 tablespoons Panko breadcrumbs
salt and pepper to taste
Spicy Honey Drizzle:
Ingredients:
2/3 cup honey
2 Tablespoons fresh chili sauce (such as Sambal)
sea salt to taste
Directions:
- Pre-heat oven to 450F. Line a baking sheet with parchment and spray with PAM (or grease with a little vegetable oil using a paper towel).
- In a small bowl, season the shrimp with salt and pepper.
- In a shallow dish combine flour, garlic powder and cayenne pepper. In another shallow dish, gently toss together the coconut, almond meal and breadcrumbs.
- Dredge shrimp in the flour mixture and shake off any excess flour.
- Then dip each shrimp into the beaten eggs, followed by the coconut mixture.
- Shake off any excess coconut transfer your prepared baking sheet and transfer to pre-heated oven.
- Bake for 15-20 minutes, or until golden brown. If you want them to be more golden brown, transfer to top rack and broil for 2 minutes. (Keep an eye on it!)
- For the honey drizzle: Place all ingredients into a small ramekin and mix.
- Cover and refrigerate until ready to serve. Serve with warm shrimp.