Coconut Shrimp with Minneola Salsa
Servings Prep Time
4-6people 20minutes
Cook Time
10-12minutes
Servings Prep Time
4-6people 20minutes
Cook Time
10-12minutes
Ingredients
Coconut Shrimp
Minneola Salsa
Instructions
  1. Preheat oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. To make salsa, use a food processor or blender and blend minneola, bell pepper, cilantro, serrano pepper, red onion, ¼ tsp salt, and lime juice to your desired consistency. Set aside.
  3. In a small dish, beat together eggs.
  4. In a second small dish, whisk together flour, chili powder, and garlic powder.
  5. In a third small dish, combine coconut and 1 tsp of salt.
  6. Peel shrimp but do not remove the tails. Butterfly the shrimp by cutting half way through the back, stopping at the tail.
  7. Dredge shrimp in the flour mixture. Then dip in the egg mixture. Then coat with coconut mixture. Stand the shrimp tail up on the baking sheet.
  8. Bake shrimp 10-12 minutes, or until the shrimp is cooked through and the coating is beginning to brown.
  9. Serve the coconut shrimp with the minneola salsa.