Sweet and Spicy Bonne Maman Golden Plum Mirabelle Dip
1/2 cup Bonne Maman Golden Plum Mirabelle Preserves
1/2 tsp crushed Red Pepper
1 clove garlic, minced
1 tsp grated ginger root
1 green onion, sliced on the bias
1 1/2 tsp sesame oil
2 Tbsp vegetable oil
1/2 tsp Sriacha Sauce
1 Tbsp low-sodium soy sauce
Sesame seeds for garnish
Baked Coconut Shrimp:
1/2 pound peeled and deveined large shrimp (raw, tail off)
1 cup panko
3/4 cup shredded coconut
1 tsp vegetable oil
2 Tbsp milk
1/4 cup cornstarch (optional)
In small bowl, whisk together all ingredients. Set aside. Top with additional sesame seeds and green onion for garnish.
Preheat oven to 400°. In a small bowl whisk together egg and milk. Set aside. To another small bowl add cornstarch. Set aside. In a non-stick skillet over medium heat, heat vegetable oil. Pour in panko crumbs and shredded coconut. Stirring constantly, toast the panko and coconut until golden brown. Remove from heat and place on a plate to cool. Set aside.
Line a baking sheet with aluminum foil and set aside. Take each shrimp and dredge into the corn starch, shaking off excess, then dip into egg coating completely. Next, dredge into coconut/panko mixture and place on baking Sheet. To double coat shrimp, take already coated shrimp, dip into egg again and then dredge in coconut/panko a second time. Place on baking sheet. When all shrimp have been double-coated, place in an oven and bake for 10-12 minutes or until the shrimp are done and the coconut is a deep golden brown.
Serve shrimp immediately with Sweet and Spicy Bonne Maman Golden Plum Mirabelle Preserves Dip. Devour.