A few weeks ago I asked on my Facebook page if there were recipes you felt I was missing or dishes you’d like to see more of. I got a few great suggestions and was happy to try some of them. If you ever want to request something, leave a comment here, message me on Facebook, or send an email—I’m here to help and love hearing your ideas.
One commenter asked for tips on making kale tastier. I don’t love cooked kale’s flavor, so I usually add it to salads with a bold dressing—it’s a simple trick that transforms it. If you’re not sold on kale yet, try yesterday’s spring panzanella salad and you might change your mind.
Another reader requested coconut shrimp. I wanted to stay true to my style and put my own spin on it, so I created a lighter, baked version rather than the traditional heavily breaded and fried type.
The shrimp are coated in a light coconut-and-flour mixture and baked so the coconut gets toasty and golden. I paired them with a tangy non-fat Greek yogurt dipping sauce with lime, a touch of sweetness, and a little heat from sriracha and horseradish. These are simple to make and make a perfect summer appetizer—crispy, slightly sweet, and addictive.
Next time I make the dipping sauce I’ll probably increase the horseradish and sriracha for a bigger kick—just how I roll. These shrimp are best served hot right from the oven with the dipping sauce on the side.
Baked Coconut Popcorn Shrimp with Sweet and Spicy Dipping Sauce
Appetizer
10 minutes
20 minutes
30 minutes
4
Sarcastic Cooking
Ingredients
- For the Shrimp:
-
½
Pound
Raw Shrimp
peeled and deveined -
1
Large Egg -
½
Cup
Low-Fat Buttermilk -
1
Cup
Flaked Coconut -
¼
Cup
All-Purpose Flour - Zest of 1 Lime
-
Pinch
Salt and Pepper - For the Dipping Sauce:
-
1
Teaspoon
Ketchup -
½ – 1
Teaspoon
Sriracha -
¼
Cup
Non-Fat Plain Greek Yogurt -
1
Teaspoon
Lemon Zest -
1
Teaspoon
Lemon Juice -
¼ – ½
Teaspoon
Prepared Horseradish -
Pinch
Salt and Pepper
Instructions
-
Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
-
Pat the shrimp dry and cut into bite-size pieces (halving is fine).
-
Whisk together the buttermilk and egg in a small bowl.
-
In a separate bowl, combine the coconut, flour, lime zest, salt, and pepper.
-
Dip each shrimp piece in the egg/buttermilk, let excess drip off, then toss in the coconut mixture until coated. Arrange the coated shrimp on the parchment-lined sheet.
-
Bake for 10 minutes, flip the shrimp, and bake another 10–15 minutes until golden and toasty.
-
While the shrimp bakes, whisk together the ketchup, sriracha, Greek yogurt, lemon zest, lemon juice, horseradish, salt, and pepper to make the dipping sauce.
-
Serve the shrimp hot from the oven with the dipping sauce alongside.