Crispy baked coconut shrimp served with a wasabi dipping sauce. The unsweetened coconut flakes get toasted in the oven to a beautiful golden colour and served with a wasabi dipping sauce that adds a subtle accent to the dish.
The combination of raw fish with wasabi is nothing new. As most of you are probably familiar with having wasabi served with sushi rolls. It seems fitting that it would be a perfect accompaniment to our baked shrimp.
Rather then sticking to the traditional rings, cocktail, baked, or bacon wrapped shrimps which often find themselves at the appetizer table. Get a little crazy and give these a try!
This recipe is ready in under 20 minutes. Be sure to used uncooked shrimps (the larger the better), and keep the tails on for presentation.
If making ahead, we recommend simply preparing the shrimp and dipping sauce and storing in the refrigerator. Only cook the shrimp when ready to serve as they tend to over cook and get mushy when re-heated.