Easy baked coconut shrimp

This simple appetizer is jam-packed with flavour! Whip up Sandi Richard's coconut shrimp for your next party.

1/4 cup

mayonnaise

1/4 cup

vegetable oil

1 tsp

lemon juice

1/4 cup

grated parmesan

1 lb

medium-large shrimp, deveined, tail on

1 1/2 cups

sweetened flaked coconut

1/3 cup

cornstarch

2 tsp

southwest chipotle seasoning

1 tsp

cayenne, optional

1/2 cup

peach jam

1 tsp

grainy dijon

2 tsp

prepared horseradish

Preheat oven to 425F.
Prepare a mixture of mayonnaise, oil and lemon juice and Parmesan. Gently stir shrimp into mixture until all completely coated. Let stand.
Combine coconut, cornstarch and spice together in a bowl until well blended, then place mixture on a large sheet of waxed paper or parchment.
Line a cookie sheet with a separate piece of parchment paper.
Scoop shrimp 2 at a time onto coconut mixture, lifting waxed paper on edges to help coat completely. Place on cookie sheet when everything is completely coated. Bake in preheated oven approximately 15 minutes or until you notice shrimp are bright pink.

Sauce:

Use sweet Thai chili sauce as a dip or combine peach jam, Dijon mustard and horseradish for a unique and amazing dip.