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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.


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