They got Vegan Shrimp Balls out there this big?!?!?!
No. This is a close up of this incredibly easy, really good and maybe flat out one of the messiest recipes I’ve made in a long time. When I made this, Dan was already in LA for work and I was home alone getting ready to fly out there to meet him. The whole time I was making these, I couldn’t stop thinking how making these would be a fun “date”. It made me miss him something kinda terrible.
You could split a bottle of San Pell and get all sticky-fingered while you make them. Then later after you wash your hands, you can eat them with little toothpicks while you sit in the shade somewhere and discuss what books you’re reading or movies you’ve heard about… all and all not bad “date” things. I would bring some pears too for dessert and definitely some napkins. One of the best things about my life now is that any night Dan is home is “date” night. I’m totally spoiled.
Baked Coconut Shrimp
2 cups Vegan Shrimp ( Defrosted. Now we went with the Shrimp Balls from May Wah that we used for the Shrimp Scampi but really there are so many Fake Shrimp products out there. We really encourage you to read the labels though – because some Fake Shrimp and Crab products actually have a fish product called Surimi in them. )
1/4 cup whole Wheat Flour
2 Tablespoons Brown Sugar
1/4 teaspoon Sea Salt
1/4 teaspoon Cayenne Pepper
1 Tablespoon Applesauce
1 Tablespoon Lime Juice
1 cup Coconut (shredded)
2 Tablespoons Margarine (melted)
Olive Oil Cooking Spray
This is a messy process.
Heat oven to 425. Spray rack from broiler with Olive Oil Cooking Spray.
In a shallow bowl, mix Flour, Brown Sugar, Sea Salt and Cayenne Pepper.
In another shallow bowl, mix Applesauce and Lime Juice with a whisk.
In a third shallow bowl, place your coconut.
Coat each Vegan Shrimp with the Applesauce mix, then Flour, Then more Applesauce and then Coconut. Place them on the coated oven rack. This is messy and the Applesauce will get cloudy with the Flour Mix and – really that is OK and to be honest the last ones I made were better than the first. Drizzle with Margarine.
Bake for 5-7 minutes and the Coconut is brown. Check on them often to make sure they don;t burn they will cook fast!
In case you missed them before – I got in even closer – all National Geographic style…
3 thoughts on “The Betty Crocker Project : Baked Coconut Shrimp”
Hmmm…they looks pretty, but I'm not sure about this one. I never liked actual shrimp, and I'm scared of fake shrimp. But the coconut part looks yummy!
Yeah – Dan is the same way so I think I'm going to make this again with baked tofu. Funny thing is they kinda look fancy I wish I had something fancy to serve 'em at. 🙂
Oooh I got some of the vegan shrimp balls (along with one of those “whole fish” things) from May Wah, but I have to confess I haven't done anything with them yet because… I'm slightly scared of vegan seafood. Maybe because seafood was the last thing I gave up before I went vegan, so the taste memory is fresher in my mind. But now you've inspired me, these look good and fun to make!