Happy Monday! Are you still a hour early and a coffee cup short? It can’t be just me that this whole no-more-day-light-savings-time things is futzing with… And really I can’t keep the daylight savings time and non-day light savings time thing straight.

My biggest beef with the whole thing is that now I go to work in the dark, come home in the dark and have zero windows in my office… someone is going to start fake and baking this winter. Mama needs some semblance of sunshine here! C’mon cancer and leather hand bag skin. {Kidding} No fake-n-baking here, I promise. But I will be investing heavily in happy-lights and Vitamin D.

To help get over internal clock confusions – or to make it worse – a little sweet and spicy coconut shrimp was within my grasp – making me feel like a summer was around the corner. Ish. Ohhh the internal day light savings time confusion! Tasty, tasty confusion.

After sourcing a couple dozen shrimp, I took a knife and stabbed them in the back. Or rather slit them down the back to butterfly them. Doing a three step coat, dip and shake – these babies were ready for the oven.

But with any coconut shrimp – you need a dip. When I dip, you dip, we dip. Sorry, my 90’s middle school girl is showing. Mirabelle’s  Golden Plum jam was the perfect base for a sweet and spicy dip for the coconut shrimp. It was a battle of epic proportions between me and Ben over the last coconut shrimp.

Someone’s lung was threatened with removal and it wasn’t mine. Ahhh, marital bliss. And this is coming from me, who grew up a notorious shrimp hater. Well, no more! So…GIMME! I failed sharing in kindergarten.

Crunchy, spicy, and coconutty – I win. Rather, we all win. Winning is fun. Anyone who says different is a liar. Sorry, the truth hurts.

If coconut shrimp isn’t your style, this makes a fantastic glaze on top of grilled chicken. Just sayin’.

Since winning is so much fun… you can win a set of three Mirabelle jams from the fantastic Bonne Maman company. Holla!!

Bonne Maman, in all their gingham lidded glory, are giving away a three jars of strawberry, fig and this limited edition Golden Plum Preserve to one lucky reader. Sweet – just like the jam itself.

Baked Double Coconut Crusted Shrimp

 

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A bowl of sweet and spicy mirabelle golden plum dip with coconut shrimp

Sweet and Spicy Golden Plum Dip with Baked Coconut Shrimp

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  • Author: Country Cleaver
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 18 shrimp, 1/2 cup dip 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: American
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Description

Mirabelle’s  Golden Plum jam is the perfect base for a sweet and spicy dip, which compliments the crunchy, spicy, and coconutty shrimp.

Ingredients

Scale

Sweet and Spicy Mirabelle Golden Plum Dip:

  • 1/2 cup Mirabelle Golden Plum Jam
  • 1/2 tsp Crushed Red Pepper
  • 1 clove garlic, minced
  • 1 tsp grated Ginger Root
  • 1 green onion, sliced on the bias
  • 1 1/2 tsp Sesame Oil
  • 2 Tbsp Vegetable Oil
  • 1/2 tsp Sriacha Sauce
  • 1 Tbsp Low-Sodium Soy Sauce
  • Sesame seeds for garnish

Baked Coconut Shrimp:

  • 1/2 pound Peeled and Deveined Shrimp, raw
  • 1 cup Panko
  • 3/4 cup Shredded Coconut
  • 1 tsp Vegetable Oil
  • 1 Egg
  • 2 Tbsp Milk
  • 1/4 cup Cornstarch

Instructions

For Dip:

  1. In small bowl, whisk together all ingredients. Set aside.
  2. Top with additional sesame seeds and green onion for garnish.

For Shrimp:

  1. Preheat oven to 400 degrees. In small bowl whisk together egg and milk. Set aside. To another small bowl add cornstarch. Set aside.
  2. In a non-stick skillet over medium heat, heat vegetable oil. Pour in panko crumbs and shredded coconut. Stirring constantly, toast the panko and coconut until golden brown. Remove from heat and place on a plate to cool. Set aside.
  3. Line a baking sheet with aluminum foil and set aside. Take each shrimp and dredge into the corn starch, shaking off excess, then dip into egg coating completely. Next dredge into coconut/panko mixture and place on baking sheet.
  4. To double coat shrimp, take already coated shrimp, dip into egg again and then dredge in coconut/panko a second time. Place on baking sheet.
  5. When all shrimp have been double-coated place in an oven and bake for 10-12 minutes or until the shrimp are done and the coconut is a deep golden brown.
  6. Serve shrimp immediately with sweet and spicy Mirabelle Dip. Devour.

Notes

Original by Megan Pence-Keno