Monday, March 19, 2018
Recipes Menus Videos Photos Articles Cooking 101 Product Reviews Restaurant Reviews Shop


Technorati Profile
    Home » Recipes » Appetizers & Starters     Main Courses     Print Recipe    

Coconut Shrimp with Sweet Chili Sauce

Mood: Scrumptious

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
Casual coconut shrimp with store bought sweet chili sauce is nice.

Time To Cook:
30 minutes

• 1 beaten egg

• 1/2 cup panko breadcrumbs. (Japanese Bread Crumbs)

• 1/4 teaspoon cumin

• 1/2 tablespoon of paprika

• 1/2 cup coconut powder

• 1/2 teaspoon of salt

• 1/2 teaspoon of ground pepper

• 12 colossal shrimp, peeled, deveined, and butterflied

• Juice of 1 lime

• Canola oil spray

• 1 bottle of store bought sweet chili sauce to use as a dipping sauce

• 2 bowls

• Baking sheet

Preparation (Do it!)
1. Preheat oven to 500°F.

2. Butterfly shrimp. Take a small knife and cut into the shrimp not all the way through and run the cut down one side of the main meat of the shrimp. Fold the flap back until they resemble wings.

2. Spray a baking sheet with olive oil spray.

3. Beat egg in bowl.

4. In a medium sized bowl, mix panko, cumin, coconut, and pepper.

5. Dip shrimp in egg, then coat the shrimp with the mixture. Coat and press down so you don't see the yellow of the egg. 6. Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.


TrackBack URL for this entry:

« Shot of Shrimp and Tomato Soup | Main | Sauteed Greco Shrimp Scampi »

| | Contact | RSS Feed | Recipe Feed
Copyright © 2010

Subscribe to Culinary Seductions