Sunday, January 25, 2015

Coconut Shrimp Appetizers

These are a healthy alternative to the popular deep fried coconut shrimp.  I latched onto them last Christmas Eve as the start of our seafood feast.  Although I've had a lot of practice cleaning shrimp, it's not one of my favorite tasks.  It may be worth it to either purchase the already cleaned frozen shrimp or pay extra to have your supplier (fishmonger) do the "dirty work" for you.  Other than that, this appetizer is a cinch to prepare.

Coconut Shrimp Appetizers

1 lb cleaned and deveined shrimp

1/2 cup plus 1 Tbsp coconut (sweetened)

1/2 cup plus 1 Tbsp panko breadcrumbs

2 Tbsp flour

1 egg, beaten


non stick spray


1/2 cup apricot preserves

1 Tbsp rice wine vinegar

1/2 - 1 tsp red pepper flakes

Preheat oven to 425 degrees.  Spray sheet pan.  Combine coconut, panko and salt in one pan.  In another you'll put the flour and in a third shallow pan you'll put the egg.    Dip each shrimp in flour first, then egg, and then cover with coconut mixture.  Place onto the sheet pan.  Spray the tops with pan spray.  Cook for 7 minutes.  turn with tongs and continue to cook for another 7 minutes, until brown.  Mix all the sauce ingredients together and serve fresh out of the oven.

Excuse the blurry picture!

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