12/31/2023 0 Comments Recipe cashew shrimp supremeServe these Easy Baked Cashew and Coconut Shrimp with a side of sweetened mustard (add some monk fruit and some coconut aminos to mustard) or with a side of sriracha crema (sour cream and sriracha combined). (Photos by Rey Lopez for The Washington Post food styling by Diana Jeffra for The Washington Post) Inside this 30-minute spicy shrimp bowl recipe are two mini. ![]() Bake it until the breading is set and the shrimp are cooked through. I set each shrimp on a rack on a baking sheet to help for more even baking. Dredge the shrimp in egg, then the cashew and coconut mixture. Pulse it all together and dump it into a bowl. I combine the cashews, unsweetened coconut, a little coconut flour, and some seasonings. You really need a food processor for this otherwise the cashews won’t be fine enough to act as a coating. The star of the show in this recipe is in the “breading”. Defrost the shrimp, pat it dry, and set is aside. I like to use wild caught shrimp if I can find it. I also just love it as an appetizer along side of some honey mustard or sriracha crema. It works well as a main dish, over salad or coconut cauliflower rice. ![]() I felt this Easy Baked Cashew and Coconut Shrimp would be perfect. The notes of this drink are intense and needed a sweet/savory food pairing that was not too heavy. Because we are about to hit the weekend before Halloween, I decided to embrace one of my favorite tiki cocktails, The Zombie. These flavors are just absolutely delicious together, wouldn’t you agree? I created this recipe for this week’s food pairing for the Bon Appeteach “Book Club” (the only book club where we don’t actually read the books we just make cocktails named after them).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |