This is one of those meals in which I assessed what we had on hand, and created it on the spot. I enjoy kitchen challenges like this that force me to think quickly, and use up what we have. Plus, a Saturday night in sounded great to us. Coconut and shrimp is always a match made in heaven and a sweet dipping sauce sounded like the perfect finishing touch. Everything came together beautifully (in under an hour!) and I've already added this to our mile long dinner rotation.
1 pound of shrimp, peeled and deveined
1 cup unsweetened almond milk (milk, buttermilk, whatever you have in hand)
2 eggs, beaten
1.5 cups raw, shredded, unsweetened coconut
1 Tbsp. Creole seasoning (Emeril's Essence is my favorite)
Soak peeled shrimp in 1 cup of milk for 15-30 minutes.
Preheat oven to 375 degrees. Beat 2 eggs in a medium sized mixing bowl, mix coconut together with creole seasoning and set up a dipping station. Transfer shrimp to egg bowl. Take a few shrimp at a time and coat in coconut. Place on a baking sheet, lined with parchment paper. Bake for 20 minutes, or until nice and crispy.
Sweet Grapefruit-Ginger-Honey Dipping Sauce
1/4 cup honey
Fresh lemon zest (about 1/2 lemon)
1 Tbsp. fresh grated ginger
1/2 fresh grapefruit, juiced
1/2 fresh lemon, juiced
Whisk up and use for dipping. This would also be an excellent salad dressing.