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:
- In small bowl, whisk together all ingredients. Set aside.
- Top with additional sesame seeds and green onion for garnish.
For Shrimp:
- Preheat oven to 400 degrees. In small bowl whisk together egg and milk. Set aside. To another small bowl add cornstarch. Set aside.
- 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.
- 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.
- 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.
- 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.
- Serve shrimp immediately with sweet and spicy Mirabelle Dip. Devour.
Notes
Original by Megan Pence-Keno