<\/a><\/p>\n“Twice the Coconut Shrimp” is included in my early recipes here on She’s Cookin’ – it was equally delicious as this version, but it was fried and the photo definitely reflects how far I’ve come in this food blogging journey. Today’s version is also a double Coconut Shrimp, meaning the shrimp is dipped in liquified coconut oil instead of the standard egg wash, followed by panko (Japanese bread crumbs) and organic unsweetened shredded coconut.<\/p>\n
The baked shrimp was a perfect golden brown with the requisite crispness and crunchy texture that panko never fails to achieve. Being a lover of all things coconut – it was definitely coconutty and the orange and Serrano chile sauce imparted just the right amount of sweet heat and burst of citrus to complement the crustacean. It’s a virtual party in your mouth that will have you and your guests reaching for another, then another, and another… until they’re all gone.<\/p>\n
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