PARVE
Baked Coconut “Shrimp” | 4 servings
We love recreating classic non kosher dishes into kosher ones, like this kosher
shrimp cocktail. The combination of sweet and tangy flavors with a little kick
from the horseradish was just the perfect addition.
Ingredients
8 imitation shrimp
½ cup Gold’s Cocktail Sauce
½ cup flour
½ teaspoon salt
1 teaspoon Old Bay seasoning
2 eggs, beaten
½ cup Panko bread crumbs
½ cup unsweetened shredded coconut
Cooking spray
Directions
1. Pre-heat oven to 400°. Line a baking sheet with parchment paper.
2. Using 3 separate plates, prepare your breading station: combine flour, salt
and old bay seasoning in one plate, beaten eggs on another plate, and Panko,
coconut and a pinch of salt on the third plate.
3. Take “shrimp” one at a time, drench in flour plate and coat well, shaking off
any excess flour. Dip floured “shrimp” in the egg, and coat with coconut/
Panko mixture. Transfer breaded “shrimp” to the lined baking sheet lined.
4. Repeat the process with the remaining “shrimp”. Spray generously on both
sides with cooking spray. Bake for 15 minutes.
5. Serve with Gold’s Cocktail Sauce.
Recipe courtesy of Vicky Cohen and Ruth Fox and JOYofKOSHER.com
6 | For holiday recipes, meal ideas and more visit JOYofKOSHER.com
7 | joyofkosher.com/golds