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?!
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.
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.
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.
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.
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.
Now go dip your Cashew Coconut Shrimp one-by-one into the velvety palate pleasing Pineapple Sweet Chili Dip. And get giddy.