Posted on April 22, 2013 by Anne Milneck | 0 comments
We love Island Coconut Blend for its Thai-inspired sweet, savory, slightly spicy notes. This super simple recipe is a great way to indulge in crispy shrimp without the added fat and calories of deep frying. Flouring the shrimp then refrigerating them to air dry for a bit really ups the crispy factor and helps the batter to adhere.
1 lb peeled, deveined, tail-on shrimp
1 egg beaten with a little water for egg wash
flour for dredging
3 Tbl Island Coconut Blend
2 Tbl Panko bread crumbs
Arbequina Extra Virgin Olive OIl for drizzling
Preheat oven to 375 degrees. Dredge the shrimp in flour, and if time permits, lay on a wire rack on a baking sheet and place in the refrigerator for 10-15 minutes. Beat the egg with the water in a medium sized bowl. Combine the Island Coconut and Panko in another medium sized bowl. Remove flour-coated shrimp from the refrigerator and dip each in the egg wash then into the Island Coconut-Panko combination. Place on a baking sheet. Drizzle with Arbequina Extra Virgin Olive OIl. Bake for 7 mintues turn and bake for 5-6 minutes more--until shrimp are pink and cooked through.
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