Thứ Bảy, 26 tháng 12, 2015

COCONUT CASHEW SHRIMP WITH PINEAPPLE SWEET CHILI DIP

08 October 2015

Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip is way better than takeout without the extra fat or cost!  And did I mention cashews AND coconut?!
Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip way better than takeout without the extra fat or cost!
Do you ever get giddy over coconut shrimp or what about fried shrimp?  I see any combination of those words on a restaurant menu and my heart skips a beat.
Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip way better than takeout without the extra fat or cost!Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip way better than takeout without the extra fat or cost!
I wanted to make this love of mine at home without the fat of a deep fryer but with all the taste and then I started to drool reflecting back on my Cashew Coconut Chicken Tenders and I knew what had to be done.
Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip way better than takeout without the extra fat or cost!
Jumbo shrimp enveloped in a blend of roasted cashews, sweet coconut and panko spiced with cumin and ginger – the perfect harmony of nutty, roasted, sweet and spice – and baked to golden, crunchy outside, tender, juicy meat inside perfection.
Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip way better than takeout without the extra fat or cost!
Yes, perfection.
Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip way better than takeout without the extra fat or cost!
Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip way better than takeout without the extra fat or cost!
Few sights get me more excited to dive face first than a heaping pile of golden, plump, juicy, crunchy Cashew Coconut Shrimp with Pineapple Sweet Chili Dip.
Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip way better than takeout without the extra fat or cost!
 You might have noticed I am somewhat obsessed with Asian sweet chili sauce (the secret ingredient in my Mongolian Beef and the star of my Slow Cooker Asian Sweet Chili Sesame Chicken).   Its sweet and spicy and blends perfectly with pineapple yogurt, honey and mayonnaise to create a tangy, sweet and spicy tropical heavenly dip.
Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip way better than takeout without the extra fat or cost!
Now go dip your Cashew Coconut Shrimp one-by-one into the velvety palate pleasing Pineapple Sweet Chili Dip.   And get giddy.
Baked crunchy, juicy Coconut Cashew Shrimp with Pineapple Sweet Chili Dip way better than takeout without the extra fat or cost!
COCONUT CASHEW SHRIMP WITH PINEAPPLE SWEET CHILI DIP
 
PREP TIME
COOK TIME
TOTAL TIME
 
Author: 
Serves: 6 servings
INGREDIENTS
  • 1 1 /2 pounds large (21/25 count) shrimp, peeled, deveined, tail on, patted dry
  • 3/4 cup flour
  • 2 large egg whites
  • nonstick baking spray

  • Cashew Coconut Breading
  • 1 cup sweetened coconut flakes
  • 1/2 cup roasted, salted cashews
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger

  • Pineapple Sweet Chili Dip
  • 1 5.3 container pineapple yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 3 tablespoons Asian Sweet Chili Sauce
INSTRUCTIONS
  1. Preheat oven to 450 degrees F. Spray 2 baking racks with nonstick cooking spray and place on top of 2 foil lined baking sheets (for easy cleanup).
  2. Add Pineapple Sweet Chili Dip ingredients to a medium bowl and whisk until smooth OR for extra silky Dip, add ingredients to your blender and blend until smooth. Refrigerate until ready to use.
  3. Add cashews to food processor and process until the size of panko breadcrumbs. Add coconut flakes and panko and pulse a few times until evenly mixed. Add to a large bowl. Set aside. Beat the egg whites until frothy in a separate medium bowl. Add 3/4 cup flour to a large ziploc freezer bag.
  4. Add shrimp to flour in bag and shake until evenly coated. Working one by one, add each shrimp to the egg whites, then remove, dabbing any excess off with paper towels, then coat in the Cashew Coconut mixture, pressing firmly to adhere. (they don't need to look perfect!)
  5. Line shrimp on the prepared baking racks in a single layer and lightly spray with nonstick baking spray. Bake until lightly golden on the outside and opaque in the center, approximately 8 to 10 minutes. Serve with Pineapple Sweet Chili Dip.

By Jen
Source: http://www.carlsbadcravings.com/baked-coconut-cashew-shrimp-with-coconut-pineapple-chili-dip-recipe/

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