Sunday, September 1, 2013

Coconut and Cacao Nib Crusted Shrimp

It's no secret that I'm a huge fan of TAZA Chocolate. I just love the stone ground texture and the flavor. I'm especially fond of the 70% Mexicano, and I keep several 'wheels' in my desk drawer. In my pantry, though, I have another TAZA product: Taza Chocolate Roasted Cacao Nibs. These great to throw in salads, cookies, banana bread, oatmeal, and as a coating on steak au poivre. You can even throw them into trail-mix. Plus, they're dairy and soy-free, gluten-free and Kosher.

So with the Labor Day holiday this weekend, I turned to the Taza blog for savory suggestions. This recipe for Coconut and Cacao Nib Crusted Shrimp is exceptional and easy!You can even make these ahead, spread on a baking sheet and freeze. To reheat, put them in a 400 degree oven until crisp.


1/3 cup flour
Kosher salt and Cracked black pepper
3 egg whites, beaten
1/4 cup breadcrumbs
2 tablespoons, Taza Chocolate Roasted Cacao Nibs, finely chopped
1/4 cup shredded coconut
1 pound peeled and deveined shrimp
Vegetable oil, for frying
Sweet chili sauce, for dipping

1. Place flour in small bowl then season with salt and pepper. Place egg whites in separate bowl and gently toss breadcrumbs, Taza Chocolate Roasted Cacao Nibs, and coconut together in third bowl. Coat each shrimp in flour, followed by egg whites, followed by coconut mixture and reserve.
2. Heat 2 inches of vegetable oil in large pot until a thermometer has reached 375 degrees. Fry shrimp in batches making sure to not overfill the pot. Serve immediately with sweet chili sauce for dipping.

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