Sunday, January 6, 2013

Coconut Shrimp with Pineapple-Jalapeno Sauce

Okay, so here I go again, promising to be a better blogger. Yada yada yada. It's a new year, so I'm going to try again. With the new year there is a new 52 weeks of cooking challenge. Week one is appetizers. I've been meaning to make this for so long, so I finally have something to push me.

So here's what you need for the coconut shrimp...

1 lb large shrimp, shelled and de-veined
1/3 cup unsweetened coconut
1/4 tsp cayenne pepper
1/4 tsp garlic powder
honey/water mixture, about 1 tbsp of each mixed together
parchment paper

Peel and de-vein your shrimp...
Mix the honey and water together...
Mix the coconut, cayenne pepper, and garlic powder together...
Pre-heat the oven to 400 degrees. Line a cookie sheet with parchment paper. Then set up an assembly line.

Dip each shrimp in the honey-water mixture, then coat with the coconut mixture. Set each coated shrimp on the parchment lined cookie sheet.

Bake at 400 degrees for about 8-10 minutes, then flip them over and bake for another 8-10 minutes.

While they are cooking mix together the pineapple-jalapeno sauce.

Here's what you need for the sauce...

1/2 cup pineapple preserves
1/2 jalapeno, minced
juice from 1 lime

Serve the shrimp with the sauce and enjoy!

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