Food recipes
The Hungry Girl's Sweet Coconut Crunch Shrimp
The Hungry Girl's Sweet Coconut Crunch Shrimp Ingredients: cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt shortening confectionery, coconut (hydrogenat...
The Hungry Girl's Sweet Coconut Crunch Shrimp
Ingredients:
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
delallo, italian seasoned breadcrumbs,
spices, chili powder
spices, garlic powder
spices, pepper, black
salt, table
crustaceans, shrimp, raw (not previously frozen)
egg substitute, powder
Directions:
Preheat oven to 400 degrees.
Place cereal in a sealable plastic bag and, removing as much air as possible, seal.
Using a meat mallet, carefully crush cereal through the bag.
Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix.
Transfer mixture to a large plate and set aside.
Spray a large baking sheet with nonstick spray and set aside.
Pat shrimp with paper towels to ensure they are completely dry.
Combine shrimp with egg substitute in a bowl and toss lightly to coat.
One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat.
Evenly place coated shrimp on the baking sheet.
Bake in the oven until outsides are crispy and lightly browned and insides are cooked through, 10 to 12 minutes.
Serve and enjoy!
Ingredients:
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
delallo, italian seasoned breadcrumbs,
spices, chili powder
spices, garlic powder
spices, pepper, black
salt, table
crustaceans, shrimp, raw (not previously frozen)
egg substitute, powder
Directions:
Preheat oven to 400 degrees.
Place cereal in a sealable plastic bag and, removing as much air as possible, seal.
Using a meat mallet, carefully crush cereal through the bag.
Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix.
Transfer mixture to a large plate and set aside.
Spray a large baking sheet with nonstick spray and set aside.
Pat shrimp with paper towels to ensure they are completely dry.
Combine shrimp with egg substitute in a bowl and toss lightly to coat.
One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat.
Evenly place coated shrimp on the baking sheet.
Bake in the oven until outsides are crispy and lightly browned and insides are cooked through, 10 to 12 minutes.
Serve and enjoy!