Coconut Shrimp and Side Salad with Lemon Honey Dijon
Imagine a long, slightly relevant story here. The recipe is directly below the picture.
Coconut Shrimp
Prep Time: 5 Minutes
Cook Time: 17 Minutes
6 large, raw, shelled and deveined shrimp
1/4 cup bakers coconut
1/4 cup Panko bread crumbs
1 egg beaten
3 tablespoons flour
Cooking spray
Remove assorted baking dishes from the oven and preheat to 350 degrees Fahrenheit.
Line a cooking sheet with aluminum foil and spray lightly with cooking spray.
Mix coconut and Panko in a bowl
Dredge and coat each shrimp by first dredging in flour, dipping in egg and then in coconut/Panko mixture. Press the coconut mixture onto each shrimp firmly.
Place coated shrimp on foil lined tray and lightly spray with cooking spray.
Bake for 10 minutes and then turn each shrimp over and bake for another 7 minutes. Coconut should be golden brown and stray coconut flakes will burn easily.
Serve with sweet and spicy dipping sauce.
Equal parts orange marmalade and sweet chili sauce.
Stir.
That’s it.
You can find sweet chili sauce in the Asian foods aisle at most grocery stores. Marmalade is with the jelly and jam.
Sweet and Spicy Dipping Sauce
Pre Time: 1 Minute
Cook Time: None
Lemon Honey Dijon Dressing
This is my all-time favorite salad dressing. It goes great on any salad, but also is a good dipping sauce for meat, chicken or veggie snackaroos.
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons olive oil
2 tablespoons course ground dijon mustard
2 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoon apple cider vinegar
1/8 teaspoon garlic powder
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Place all ingredients in a small bowl and whisk until fully combined. Store in refrigerator in closed container. Use on everything imaginable!
