Ingredients
The following ingredients have 10 Servings
- 20 large raw shrimp ((peeled + cleaned))
- 10 won-ton wrappers
- natural cooking spray ((olive oil or avocado oil are my favorite))
- 4 TBSP shredded coconut ((sweetened or unsweetened))
- 3-4 TBSP panko breadcrumbs
- 1 clove garlic, minced
- 1 TBSP butter
- salt and pepper (to taste)
- 2 tsp fresh chopped parsley
- 1/4 cup sweet chili sauce for dipping or drizzling
Instruction
- Preheat oven to 365 degrees F.
- If using frozen shrimp, defrost before using.
- Spritz a mini muffin pan with olive oil and line with wonton wrappers to create cups [see photo below]. Set aside.
- In a small pan over medium-high heat, sauté your shrimp in melted butter, adding minced garlic towards the end to prevent burning.
- While the shrimp cook, heat up another small pan and toast your coconut and panko. It should turn golden rather quickly so keep an eye on it. This only takes a minute or two.
- The shrimp will be done in just a few minutes, when they begin curl and turn opaque. Then they're ready for the oven!
- Place two shrimp at the bottom of each wonton cup and then top with the sauteed panko/coconut/parsley mixture. If preferred, you can also toss everything together in the pan with the shrimp and then spoon the mixture in all at once.
- Spritz a teeny bit more olive oil on top of each cup and bake for 8-10 minutes or until golden brown and crispy.
- You'll want to immediately stuff you face, let them cool a little so you don't burn the roof of your mouth, which is exactly what I always do. Whoops! Garnish with a sprinkle of fresh parsley (optional but the color pop rocks my world) and serve with sweet chili sauce for dipping. Enjoy!