So.Very. Good.
We did this meal (got the recipe here) for a date night in. Add a glass of saki and it is definitely a redo.
Coconut Shrimp
Preheat the oven to 450 degrees
maglia bayern monaco
Dipping Sauce
Ingredients:
1 teaspoon curry powder
Pinch crushed red pepper flakes
1 tablespoon honey
2 teaspoons rice vinegar
1 orange, zested and juiced
Breaded Shrimp
Ingredients:
1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
18-24 large shrimp, peeled (tails left on)
Directions:
Cover your cooking sheets with foil.
To make the dipping sauce:
1. Toast the curry and red pepper flakes in a saucepan over medium heat (about 1 minute)
2. Add honey, vinegar and orange juice and zest.
3. Bring to a simmer, stirring occasionally, until the sauce is heated through (1 to 2 minutes)
4. Remove from the heat and set aside.
1. Toast the curry and red pepper flakes in a saucepan over medium heat (about 1 minute)
2. Add honey, vinegar and orange juice and zest.
3. Bring to a simmer, stirring occasionally, until the sauce is heated through (1 to 2 minutes)
4. Remove from the heat and set aside.
To make the shrimp:
1. Mix together coconut flakes, panko and flour in a bowl.
2. Beat the egg whites in a separate bowl until frothy.
3. Dip each shrimp in the egg mixture then the crumb mixture until fully coated.
4. Lay the breaded shrimp on the cooking sheet. Put in oven.
5. Bake until the shrimp are golden on the outside, about 8-10 minutes.
4. Lay the breaded shrimp on the cooking sheet. Put in oven.
5. Bake until the shrimp are golden on the outside, about 8-10 minutes.
Serve the shrimp with the dipping sauce.
