Coconut Shrimp with Curried Hummus

1. 1

   Preheat the oven to 350.

2. 2

   Toast the coconut for about 5 minutes, tossing occasionally, until golden and crisp.

3. 3

   Transfer to a plate and let cool.

4. 4

   Season the shrimp with salt and pepper and brush with the honey.

5. 5

   Toss the shrimp in the coconut and arrange them on a baking sheet.

6. 6

   Bake for about 7 minutes, or until the shrimp are cooked through.

7. 7

   Let cool.

8. 8

   In a small bowl, combine the hummus and curry powder.

9. 9

   Transfer to a pastry bag fitted with a small round tip and pipe a dime-size amount of curried hummus on each pappadum.

10. 10

    Alternatively, dollop the hummus on the pappadums.

11. 11

    Top each pappadum with a coconut shrimp, garnish with a cilantro leaf and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.