Friday, July 1, 2011

Coconut Baked Shrimp

Source: How Sweet It Is
Serves: 2-4

Mr. B has literally been begging me to make coconut shrimp. I don't exactly love coconut, but this had great flavor. The original recipe calls for pineapple peach salsa. I skipped it this time.

1 lb. tail-on, peeled and deveined shrimp
2/3 cup lite coconut milk
2 tbl olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/4 cup panko bread crumbs
3 tbl shredded coconut
3 tbl chopped fresh tarragon (or parsley)

  1. Preheat oven to 425. Spray an 8x8 baking dish with non-stick spray. If desired, slice shrimp down the middle to butterfly.
  2. Toss shrimp with salt and pepper, then lay in the baking dish. In a bowl combine coconut milk, olive oil, garlic and tarragon. Pour over shrimp in baking dish.
  3. In another bowl, mix bread crumbs and coconut. Sprinkle over shrimp.
  4. Bake for 20 minutes, or until bread crumbs are golden brown.
  5. Serve shrimp and spoon a bit of the coconut milk mixture over top.

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