simply jess

Baked Coconut Shrimp with Apricot Sesame Dipping Sauce

1. Pre-heat oven to 400.
2. In a shallow bowl combine 1 cup unsweetened, flaked coconut with a bit of salt and pepper.
3. In another shallow bowl, scramble 2 eggs with a pinch of garlic powder and a pinch of smoked paprika.
4. Put 1/2 cup rice flour in a 3rd bowl.
5. Dredge some peeled & de-veined shrimp in the rice flour, dip in the egg wash, and then coat with the flaked coconut. 
6. Bake at 400 for 10 to 15 minutes till cooked through. Serve with Apricot Sesame dipping sauce. 
7. For the Apricot Sesame Dipping Sauce:
8. Combine 2 tablespoons apricot jelly, the zest and juice of 1 lime, 1 tablespoon toasted sesame seeds, 1 tablespoon soy sauce, 1/4 tsp grated ginger, freshly grated black pepper, 1/8 tsp red chili flakes, 1 tablespoon rice wine vinegar, and 1 tablespoon sesame oil.

(via delishytown)