My family in Florida has been making coconut shrimp for years, but it's always fried, so I avoid it.
This year I decided to try a healthier, baked version on them at Christmas and WOW-what a hit!
Made entertaining really simple by making these in advance and putting them in on cookie sheets in the refrigerator ready to go. Doubled the recipe and they were devoured with every new baked batch.
Made recipe as is, with a little less salt and sprayed the top as well with cooking spray before baking to help them crisp up. Flipped half-way at 8 minutes on 400 and they were perfect!
No grease and loved that they are gluten free!
Served with the "Outback-copycat" sauce recommended by one reader (doubled this)--was fantastic!
1/2 c. orange marmalade
2 teaspoons stone ground mustard
1 teaspoon horseradish (fresh, not horseradish sauce)
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My family in Florida has been making coconut shrimp for years, but it's always fried, so I...