Tuesday, May 26, 2009

Stand Out In A Crowd!

It finally quit raining here in the South - at least for a little while, which got us thinking: When you Fritter Chicks are trying to get back into that bikini and look amazing on the beach, you may want to cut back on your frying time! These coconut shrimp are oven baked. They are laid back, soaking up that 425 degree rays and will make you ready to explore the shore!

Ship Shape Shrimp

1 ½ pounds peeled raw shrimp
1 cup coconut
1/2 cup Italian bread crumbs
1/4 teaspoon salt
Generous dash of cayenne pepper
1/4 cup honey (or cane syrup to add a twist!)

Heat oven to 425 F. Put some aluminum foil on your cookie sheet and then spread some oil on the foil, sister! In a food processor or blender, mix the coconut, bread crumbs, salt and cayenne pepper just a little bit. Remove your mix from the food processor and place into a mixing bowl.

Place your shrimp in a separate bowl.
Heat honey (or cane syrup) in small sauce pan over low heat just until it gets melted and smooth. Now, pour your honey/syrup mixture over your shrimp; toss it to coat. This will make those shrimp good and sticky.

Roll shrimp in coconut mixture to coat; place in single layer on your greased foil-lined cookie sheet. Bake at 425 F. for 9 to 12 minutes or until shrimp turn pink and coconut begins to tan brown.

Get ready to strut your stuff!


Kristin said...

I want some now please! Yum. And I really hope the rain stays away a little this week. I'm water logged!

Needs Help said...

Definitely going to have to try this recipie, sounds delish!!