It was so good that I ate it as a meal. I couldn't find individual tangerine to buy so I made the salsa with canned pineapple and I think it was better than it would of been.
Baked Coconut Shrimp with Tangelo Salsa
From EatingWell: January/February 2013
A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d’oeuvre. Be sure to use unsweetened shredded coconut or this baked coconut shrimp recipe will be too sweet—look for it near other baking supplies or in bulk at natural-foods stores or well-stocked supermarkets.
3 Reviews for Baked Coconut Shrimp with Tangelo Salsa
I thought it was nice. I had sweetened coconut on hand. Next time though, I will use way less salt. This turned out SO salty I almost couldn't appreciate the recipe..
The plate was emptied within minutes! Next I'll serve it as dinner, just so I can eat more all for myself.