Oven Coconut Shrimp with Marmalade Glaze
Oven Coconut Shrimp with Marmalade Glaze by: Chef Mike Shannon Introduction Coconut shrimp is a crunchy crowd favorite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rothliving.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Cooling rack
- Pie dish
- Dish
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 3 eggs
- 1 cup unsweetened shredded coconut
- 1/2 cup Panko breadcrumbs
- 1 pound (21 to 25 count) shrimp, peeled and deveined
- oil-based non-stick spray
- 1/2 cup orange marmalade
- 1/4 cup honey
- 1/4 cup dijon mustard
- 2-3 dashes of hot sauce, to taste
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