Grilled coconut shrimp recipe with Chef Tony, he begins by making a coconut milk batter; with flour, eggs, corn starch, honey, and baking powder. Next he prepares the dredge with shredded coconut, flour, corn starch, lime zest, salt and pepper. After this, he begins working on my favorite part; the Chipotle and Adobo spicy dipping sauce with honey and butter. I'm not sure I even needed shrimp once I tasted the sauce, but they complement each other so well. We know you will feel the same about this healthy twist on a favorite shrimp appetizer. Keep On Grilling! BBQGuys
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