Shrimpys!!! |
Baked Coconut Shrimp
1 lb (or 1 bag 31-40ct) shrimp, deveined and peeled
2 cups coconut
1/3 cup cornstarch
1 tsp cajun seasoning
2 eggs, beaten
Preheat oven to 400 and spray a baking sheet. Rinse shrimp under cold water and pat dry. Arrange 3 bowls: one with cornstarch mixed with cajun seasoning; one with two eggs, beaten; one with coconut. One shrimpy at a time coat with cornstarch, dip in egg, roll in coconut to coat well. Bake at 400 for 15-20mins. Flip once after 10 minutes then watch for doneness. Shrimp should be pink all the way through. Serve with orange dipping sauce.
Orange Dijon Dipping Sauce
1/2 cup orange marmalade
1 tbl dijon mustard
Salt to taste
Mix to combine. Serve with coconut shrimp.
Tweaked from All Recipes
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