Hot and Spicy Baked Coconut Shrimp paired with a sweet Maple-Mustard Dipping Sauce. A Paleo and Keto friendly appetizer that’s just as crispy and crunchy as the deep fried version, but actually healthy!
Fun fact: I bought the bag of shrimp I used for the recipe 9 months ago. Yes, that long!
I was starting to have a shrimp phase back then, but this one night I used way too much ginger in the recipe and ended up just cringing at the thought of shrimp in general.
And then I kept getting hooked on one thing after the other and that bag remained in the freezer.
But now I just moved to a new apartment so I wanted to finish off as much of my frozen food as I could before this happened, and the phase (forcefully at first) came back. And that too with quite a bang!