Coconut Cashew Shrimp
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Coconut Cashew Shrimp
“This easy take on coconut shrimp makes for a delicious main or pupu, depending on your gathering. And it’s a versatile recipe — you can sub out the shrimp for chicken or even tofu if you prefer.”
- Rebekah DeCosta, Senior Chef De Cuisine
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Ingredients
- 16 ounces Shrimp (peeled and deveined, tail on)
- 2 Eggs
- 1 cup Panko
- 1 cup Maika'i coconutty cashews (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- Cooking spray
- Sweet chili sauce (for serving)
Instructions
- Preheat oven to 425F.
- In a small bowl, whisk eggs and set aside.
- Combine panko, coconutty cashews, salt and pepper on a separate plate and set aside.
- Pat dry raw, tail-on shrimp using a paper towel.
- Dip each shrimp into the egg wash and then immediately into the panko mixture.
- Place each shrimp on a baking rack on a baking sheet. Spray with cooking spray.
- Bake for 10 -12 minutes.
- Serve with sweet chili sauce.
YOUR OWN NOTES
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