COCONUT SHRIMP WITH ZESTY GRAPEFRUIT DIPPING SAUCE
One bite and you’re on a beach vacation in the Caribbean. Crunchy hot shrimp plays counterpoint here to the sweet & hot dip, just bursting with flavor and color. This chic appetizer will lend some serious style to your party offerings. You can make the dip the night before, and at party time get your guests involved breading the shrimp with the curly coconut flakes.
|4||Tbsp||Apres Vin Grapefruit Chardonnay Oil|
|1||Tbsp||White wine vinegar|
|2||tsp||Red pepper flakes|
|2||Tbsp||Cilantro, stemmed and diced in ribbons|
|2||Tbsp||Basil, stemmed and diced in ribbons|
|0,25||cup||Scallion, trimmed and finely chopped|
|0,25||tsp||Pepper, freshly ground|
|2||eggs||Eggs, beaten (large)|
|16||oz||Shrimp, peeled and deveined, tails left on if desired|
- Make the sauce: In a small mixing bowl, whisk together the Grapefruit Chardonnay Oil, the white wine vinegar, the coconut milk, the soy sauce, the red pepper flakes and the brown sugar, until the sugar has dissolved and the mixture is fully emulsified.
- Add the orange zest, cilantro, basil and scallions to the sauce mixture. Taste and season with salt and pepper, and set aside.
- Preheat the oven to 425°F.
- Coat a large rimmed baking sheet with cooking spray and set aside.
- Line up three medium-sized bowls on your work surface. In the first, put the all-purpose flour. In the second, put the beaten egg. In the third, put the coconut flakes.
- One shrimp at a time, take by the tail end and dip into the flour, then into the beaten egg, then into the coconut flakes.
- Arranged “breaded” shrimp in rows on the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes or until the shrimp are cooked through and the coconut is golden.
- Sprinkle cooked coconut shrimp with the Kosher salt and serve immediately with small individual bowls of the dipping sauce.
PREPARATION TIME: 1 hour
Preparation time1 hour
Degree of difficultyVery easy
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