Monday, April 30, 2012

In the Kitchen With Jason: Coconut Shrimp

So, shrimp isn't my favorite type of food. Actually I usually avoid anything that lives in the water unless it has been lathered in a batter and dropped in a vat of hot grease. But when the wife says she wants shrimp, arguing with her isn't worth the energy. Plus I have learned that she picks good recipes. So with a little trepidation, I turned to page 68 of Cook This Not That Easy & Awesome 350-Calorie Meals and made the following recipe.

This is what yummy shrimp looks like.
Ingredients
  • 1 cup panko bread crumbs
  • 1/2 cup shredded sweetened coconut
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup flour
  • 2 eggs, beaten
  • 12 oz large shrimp, peeled and deveined
  • Sweet Asian chili sauce
Directions
  • Preheat oven to 450 degrees.
  • Mix together bread crumbs, coconut, salt, and pepper in a pie pan.
  • Put flour in a second pie pan, and egg in a third.
  • Coat each shrimp in flour.
  • Dip each floured shrimp in the egg.
  • Dip each egged and floured shrimp in the coconut/bread crumb mixture.
  • Bake on a nonstick baking sheet for 10 minutes.
  • Serve with chili sauce for dipping.
The cookbook also imparts that this coconut shrimp recipe is better than the Red Lobster Jumbo Shrimp by $11.10 and 780 calories per serving, just in case you wanted to know. I will also let you know that I, not so surprisingly, liked them.

Please enjoy!

-Chef Jason

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