January 10, 2013
I must admit, shrimp and I have never really gotten along. Fish is pretty much the only seafood that I like to eat. However, I went out to eat a couple weeks ago at a restaurant and coconut shrimp was ordered as an appetizer. I tried a bit of it and I was surprised that I actually like it. Since I do tend to have limited taste interests and in the interest of expanding my culinary horizons, I decided to try to recreate the shrimp at home. Since I also had no clue what I was doing, I got this recipe from Skinnytaste.
While shrimp definitely is not my favorite food, I think I am learning to tolerate it a little more. Next on my "to try" list are scallops.
1 lb shrimp, peeled and deveined
1/2 cup + 1 tablespoon panko
1/2 cup + 1 tablespoon sweetened flaked coconut
2 tablespoons flour
olive oil spray
1/2 cup apricot preserves
1 tablespoon rice wine vinegar
3/4 teaspoon red pepper flakes
1. Preheat oven to 425 degrees F and spray a baking sheet with olive oil spray; in a bowl medium bowl combine panko, coconut and salt; in a small bowl or dish, place flour; in another small bowl, beat egg.
2. Set up an assembly line by dipping shrimp first in the flour, then in egg and finally in panko and coconut mixture; place shrimp on prepared baking sheet; bake for 10 minutes and the flip and bake for another 6-8 minutes.
Sodium: 164 (no added salt)