Baked Coconut “Shrimp” with Gold’s Cocktail Sauce
We love recreating classic non kosher dishes into kosher ones, like this kosher shrimp cocktail. The combination of sweet and tangy flavors with a little kick from the horseradish was just the perfect addition.
Servings
4 Servings
Ingredients
- 8 imitation shrimp
- ½ cup flour
- ½ teaspoon salt
- 1 teaspoon Old Bay seasoning
- 2 eggs beaten
- ½ cup Panko bread crumbs
- ½ cup unsweetened shredded coconut
- cooking spray
- ½ cup Gold’s Cocktail Sauce
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Using 3 separate plates, prepare your breading station: combine flour, salt and Old Bay seasoning in one plate; beaten eggs on another plate; and Panko, coconut and a pinch of salt on the third plate.
- Take “shrimp” one at time, drench in flour plate and coat well, shaking off any excess flour.
- Dip floured “shrimp” in egg, then coat with Panko/coconut mixture.
- Transfer breaded "shrimp" to lined baking sheet. Repeat the process with remaining “shrimp.”
- Spray "shrimp" generously on both sides with cooking spray. Bake at 400°F for 15 minutes.
- Serve with Gold’s Cocktail sauce.