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Julie Albert
Recipe: HONEY-BAKED COCONUT SHRIMP
From Bite Me Cookbook: Back in the day, we didn´t go to bars for the Tequila shooters or the boys. We went to get our greasy food fix. Despite not doing barstool banquets these days, we still long for the tantalizing tastes- we´ve brought the feast home, but we´ve left behind the oily glory of the deep fryer and created juicy, coconut-coated, golden-baked shrimp dipped in a sweat apricot sauce.
Ingredients
- Coconut Shrimp
- 1/2 cup honey
- 1 1/2 cups panko (Japanese breadscrumbs)
- 1 cup flaked sweetened coconut
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground blackpepper
- 26 large raw shrimp, peeled and de-veined
- Apricot Dipping Sauce
- 2/3 cup apricot jam
- 3 tbsp Heinz chili sauce
- 2 tsp Dijon mustard
Directions
- Preheat oven to 425*F. Line a large baking sheet with aluminum foil and coat with non-stiky cooking spray.
- For the shrimp, pour honey in a medium bowl and warm on high in the microwave, 20-25 seconds.
- On a large plate, combine panko, coconut, cumin, salt and pepper.
- Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking.
- For the sauce, place jam in a medium bowl. Warm in the microwave for 45 seconds. Add chili sauce and Dijon mustard, stirring to combine. Serve with baked coconut shrimp.
Preparation time: 20 minute(s)
Number of servings (yield): 4
My rating
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is it possible to prepare the shrimp in the morning and bake off a few hours later? Or will it make the coating to soggy?