I spent the better part of one evening going back and forth to the fridge to see if anything for dinner had magically appeared. I was just trying to find something for myself and had no ideas.
Then I finally switched things up and checked out the freezer. When, what to my wondering eyes should appear, but a bag of frozen jumbo shrimp. Too early for Christmas quotes? No? Great!
I recalled adding coconut shrimp to my list. Baked Coconut Shrimp it was and there’s no time like the present!
6 jumbo shrimp, peeled & deveined
3 tbs cornstarch
1 eggwhite, wisked
¼ cup shredded coconut
¼ cup panko breadcrumbs
Preheat oven to 375 degrees.
Dredge the shrimp in cornstarch
Then into the egg white (whisking it makes it more dip-able since egg white stays goopy and stuck to itself.)
And finally into the coconut & panko (plain coconut will burn without some breadcrumbs in there)
Lay on baking sheet. Does mine look small? I put these guys into my toaster oven and set it to bake!
Bake for 8 minutes, flip, then bake for another 8 minutes.
I wanted something sweet and spicy to dip them in so I again checked the fridge. I did notice a crate of clementines I’ve been eating up the ying yang to keep up with them. Perfect!
I peeled a clementine and added it to a pot. I put in some apple cider, apple jelly, lemon juice, and red pepper flakes. I brought it to a boil and mashed it up a bit then turned the temperature down until the shrimp were ready.
These were so good and super easy. I figured I could whip them up anytime so I only made enough for myself to eat right then. They’d be great to prep in advance and just bake for guests. I hate frying things because of the mess, the grease, and the timing so baking them was much better. It also makes these a lot lighter.
My sauce needs some perfecting. I think I was on the right track but probably needed to refine the quantities.
I’ll definitely make these again. My Mum would love them!
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