Coconut Shrimp

This is really yummy and pretty dang healthy. I forgot to take a photo, but trust me, it looks pretty good as well. This is a slightly-changed version of a recipe from Family Dinners by Janet Peterson.

Coconut Shrimp

3/4 cup flaked coconut
1/3 cup plain dried bread crumbs
1/2 tsp. salt
dash cayenne pepper
1 1/2 pounds shelled and deveined large shrimp, tails on
1/3 cup honey

Sauce:

1/2 cup ketchup
1/2 tsp. horseradish (or to taste)
3/4 tsp lemon juice


Line a large baking sheet with foil. Spray foil with cooking spray. Heat oven to 425.

Put coconut, bread crumbs, salt and cayenne pepper in a food processor and process for 10 seconds. Put mixture into a shallow dish.

Heat honey in microwave until liquid. Dip shrimp in honey, then roll in coconut mixture (the tails make this a lot easier). Place on baking sheet. Bake for 10 minutes or until lightly browned.

For the sauce, combine the three ingredients and mix well. It's a sort of homemade cocktail sauce.