Crispy Coconut Shrimp with Tropical Salad (Top Review)
Coconut
Eggs
Mild Spice
Shellfish
Soy
Wheat
15 minutes
2 Servings per kit
Overview
Turn on some Jimmy Buffet and set sail with baked coconut shrimp that the whole family can dip into a house made sauce (coconut, lime juice, soy sauce, and more). Served with a light and lovely mandarin orange salad (greens, carrots, snap peas) with citrus dressing. You will need about half of cup of flour to complete the dish. (Tree nut=Coconut)
Cooking instructions
- Preheat the oven to 375ºF. While the oven is heating, remove the shrimp from the bag and pat dry. Season the shrimp with a sprinkling of salt. In preparation for breading, put the flour and coconut panko mix on separate plates and the seasoned egg (#1) in the small bowl. Coat each shrimp in flour, then dip in egg wash. Place the shrimp in the coconut panko mix and press it into all sides to fully coat them.
- Lightly oil the bottom of the sheet pan. Place the breaded shrimp on the pan, then put in the hot oven. Cook for 8 minutes, then flip the shrimp over with the spatula. Bake for an additional 4-6 minutes. Then turn off all heating elements.
- While the shrimp are cooking, prepare the salad. Wash and dry the snap peas and orange. Peel and cut the orange into small pieces. Place the salad blend, peas, orange pieces, and half of the lime ginger dressing (#2) into the medium bowl and toss. Taste and add salt, pepper, and more dressing as desired.
- Divide the salad in half and place it on the side of two dinner plates. Place half the coconut shrimp on each plate and serve with the dipping sauce.
Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.