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Coconut Shrimp with Raspberry Dipping Sauce

These crispy shrimp are a great appetizer or main dish. Prep ahead of time and pop in the oven when ready to serve. Makes 4 servings.

  • 1/2 cup uncooked Cream of Rice® Hot Cereal
  • 1/2 cup unsweetened shredded coconut
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 lb. extra large shrimp, peeled, deveined, tails left intact
  • 2 tbsp. mayonnaise
  • 2 Tbsp. raspberry preserves
  • 1 tbsp. lime juice
  • Preheat oven to 425°F. Lightly grease large baking sheet or line with parchment paper.
  • Combine Cream of Rice, coconut and salt in a shallow bowl. Set aside.
  • Beat eggs in medium bowl. Add shrimp and toss to coat. Remove shrimp one at a time and dip into Cream of Rice Mixture, coating well on both sides.
  • Arrange shrimp in an even layer on baking sheet. Bake 10 minutes or until shrimp turn pink and coating is crisp.
  • Combine mayonnaise, preserves and lime juice and serve with shrimp.