COCONUT SHRIMP

By jarren

Ingredients

• Apricot Dipping Sauce:
• 1/2 cup honey
• 1 1/2 cups Panko crumbs
• 1 cup flaked sweetened coconut
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 26 large raw shrimp, peeled and deveined
• 2 /3 cup apricot jam
• 2 tsp Dijon mustard
• 3 tbsp chili sauce

Details

Adapted from bitememore.com

Preparation

Step 1

Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with non-stick cooking spray.

For the shrimp, pour honey in a medium bowl and warm on high in the microwave, 20-25 seconds.

On a large plate, combine Panko, coconut, cumin, salt and pepper.

Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking.

For the sauce, place jam in a medium bowl. Warm in the microwave for 45 seconds. Add chili sauce and Dijon mustard, stirring to combine. Serve with baked coconut shrimp.