Spiced Rub Brown Sugar Pineapple Glazed Ham is coated with a sweet and tangy spiced glaze that caramelizes on the edge of the ham. This will be the star at your holiday dinner table!

Did you guys have a great Thanksgiving holiday? This year Thanksgiving was at my house and it was fantastic. I love getting together with friends and family for a delicious feast. Fun fact about my family:  we have turkey and ham on Thanksgiving. We love ham at our house and it is always a part of our dinner table. I am always in charge of making the glaze for the ham and I made this amazing brown sugar pineapple glaze to top it off!

When preparing an upcoming holiday feast,  I make sure that pork is part of the menu. A beautifully glazed ham is always the star of our dinner table. When trying to get creative in the kitchen and planning your upcoming holiday meal, pork offers a variety of cuts and flavor profiles to help inspire every occasion. The great thing is that pork is affordable for families. You can provide your family a tasty meal that is budget friendly with pork at the center of your table.

You guys are going to love the glaze for this ham. It includes brown sugar, Dijon mustard, pineapple juice, and Worcestershire sauce. This glaze is the perfect balance of sweet and tangy and is full of flavor on top of the spiced rubbed ham. As soon as you get that spice rub on the ham, use half of the glaze on top and it is ready to bake.

HOW DO I COOK A HAM IN THE OVEN?
Put the ham, flat side down, in a roasting pan. Add 1/4- inch water into the bottom of the pan. Transfer to the oven until a thermometer inserted into the thickest part registers 150 degrees. That is roughly 15 minutes per pound in a 325-degree oven.  Don’t forget to let rest at least three minutes before serving.

WHAT SIDE DISHES GO WITH HAM?
Au gratin potatoes, sweet potato casserole, green bean casserole, a leafy green salad, pan roasted vegetables and deviled eggs are all great options to go with your ham.

Our Thanksgiving meal ended up being amazing and this ham was a complete show stopper at the dinner table. I mean that sweet and tangy glaze on top? It was the perfect flavor combination and my family kept raving about it. A delicious glaze on top of the ham is a must and you guys are going to love this one just as much as we did.

INGREDIENTS:

  • 1 boneless, fully cooked 5-pound ham
  • 2 Tablespoons brown sugar
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ¾ teaspoon ground cumin
  • ½ teaspoon pepper
  • ¼ teaspoon ground allspice

Glaze:

  • ½ cup pineapple juice
  • ¼ cup Dijon mustard
  • ¼ cup brown sugar
  • 1 tablespoon Worcestershire sauce

INSTRUCTIONS:

  • Preheat oven to 325 degrees. Place the ham flat side down in a roasting pan. Combine brown sugar, coriander, cinnamon, cumin, pepper and allspice in a small bowl. Rub on the outside of the ham.
  • To make the glaze: In a small bowl combine pineapple juice, Dijon mustard, brown sugar, and Worcestershire sauce. Rub half of the glaze on top of the ham and reserve the other half.
  • Add ¼ cup of water to the bottom of your roasting pan and bake the ham for about an hour and 15 minutes or until a thermometer reads 140 degrees. Remember, your ham is already fully cooked and you are heating it to the optimal eating temperature.
  • Remove the ham from the oven and rub remaining glaze on top of the ham and broil for 2-3 minutes until the glaze caramelizes on the top. Let rest three minutes before serving. Enjoy!
Source

Spiced Rub Brown Sugar Pineapple Glazed Ham

Slow Cooker Honey Garlic Sriracha Wings are super easy to make and have amazing sweet and spicy flavor!  They are fall off the bone tender and will be the hit at any party! 

Game days at our house are a pretty big deal.  My husband will plan his entire life around watching his favorite teams.  Two of his favorite teams to watch are the University of Utah and Oregon.  For me, I am all about the food.  Game day is so much better with a party and good food.  I love being surrounded by friends and a lot of yummy food to choose from.  I am able to to put together a good party without all of the stress.  Crock-pot® makes it so easy to just throw the food into the slow cooker and let it do its thang.

Now you can tailgate right in the comfort of your own home and represent your favorite team while you are at it!  I love being at my house when we throw a party and I am always on the hunt for more delicious recipes to serve on game day.  And wings are an absolute must at my house.  Have you made wings in the slow cooker before?   They are awesome.  Fall of the bone tender and so finger licking good.

We were able to represent Oregon on game day with our slow cooker.  This slow cooker is perfect for traveling or taking to a tailgating party with its cook and carry lid.  It locks on top sealing your food inside making it easy for travel.  It also cooked the wings evenly so that they were tender perfection.  It is nice to be able to keep the food on warm while the game goes on and ready to eat throughout the game.

Isn’t it so fun to have your favorite team on your slow cooker?

The wings are awesome and a must on game day. I wanted to think of a new and different sauce to coat the wings and have them be finger licking good. This honey garlic sriracha combo is to die for!  I think it is my favorite wing sauce to date.  I am a wuss when it comes to spicy, but the honey and brown sugar helped to cool them down adding a bit of sweet to the spice.  The flavor is amazing!

INGREDIENTS:

  • 4 pounds chicken wings
  • ½ cup sriracha sauce
  • ½ cup honey
  • 2 tablespoons soy sauce
  • ¼ cup brown sugar, packed
  • 3 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • green onions and sesame seeds for garnish

INSTRUCTIONS:

  1. Add the chicken wings to the bottom of your 6 quart slow cooker. In a medium sized bowl, whisk sriracha, honey, soy sauce, brown sugar, and garlic. Pour the sauce on top of the wings.
  2. Cover and cook on low heat for 3-4 hours or high heat 1-2 hours. Once the wings are done, remove them from the slow cooker and line on a baking sheet with foil.
  3. In a medium saucepan combine the sauce from the slow cooker and whisk together the cornstarch and water in a small bowl, adding it to the sauce. Bring to a simmer over medium high heat until the sauce has thickened.
  4. Baste the wings with the sauce and broil for 2-3 minutes until the tops are crispy and brown. Add the wings back to the slow cooker and pour remaining sauce from the saucepan on top. Garnish with sesame seeds and green onions.
Source

Slow Cooker Honey Garlic Sriracha Wings


Slow Cooker Bacon-Wrapped Maple Pork slow cooks to tender and juicy perfection in the most amazing maple mustard sauce.   The flavor is incredible and will become a family favorite! 

The holidays are the perfect time to celebrate with pork.  I wanted to get creative with this recipe and really deliver big flavor with every bite.  I love cooking pork in the slow cooker and it is especially amazing when it is wrapped in bacon.  The bacon helps to keep it moist as it slow cooks.  This pork finishes off being so incredibly juicy and tender!

HOW LONG DO YOU COOK A PORK LOIN ROAST IN A CROCKPOT?
Cover and cook your bacon-wrapped pork loin roast on low in a crockpot for 4 hours.  It should reach an internal temperature of 145 F (with a light pink center)  and 160 degrees F, followed by a three minute rest.

Once the pork is finished cooking in the slow cooker you prepare the glaze.  This glaze is going to completely blow you away with its flavor. It is sweet maple syrup combined with a spicy brown mustard, garlic, and Worcestershire sauce. The bacon-wrapped pork slow cooks in the amazing sauce and then you thicken the sauce, spread it on top of the pork and let it caramelize the sauce and bacon.  The sticky caramelized maple mustard glaze on top of this pork is incredible.  It is the perfect finishing touch!

This meal is going to knock your socks off.  You are going to love it just as much as we did and it will become a new family fave!

INGREDIENTS:

  • 3 pounds pork loin roast
  • 7 slices bacon
  • salt and pepper
  • ½ cup real maple syrup
  • 2 Tablespoons spicy brown mustard
  • 1 Tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water

INSTRUCTIONS:

  1. In a 6 quart slow cooker place the pork on the bottom. Wrap the bacon around the pork layering it evenly on the top.
  2. In a small bowl whisk together the maple syrup, spicy brown mustard, Worcestershire sauce, and garlic. Pour on top of bacon-wrapped pork.
  3. Cover and cook on low heat for 4 hours or until cooked through to a temperature of 145 degrees (for a light pink center) and 160 degrees. Remove the sauce from the slow cooker and heat on medium high heat in a medium sauce pan. Whisk together in a small bowl the cornstarch and water and add to the maple sauce. Let simmer until thickened.
  4. Remove the pork from the slow cooker and place on a baking sheet. Brush the top of the pork with the maple mustard sauce and broil for 2-3 minutes until the top is brown and caramelized. Enjoy!
Source

Slow Cooker Bacon-Wrapped Maple Pork

Sparkling pomegranate lemonade is the perfect sweet and tangy holiday beverage!

today I have something to make them even better: Sparkling Pomegranate Lemonade! It’s sweet, tangy, and totally delicious, not to mention it’s gorgeously festive!
While lemonade may seem like a summery recipe, this pomegranate lemonade truly makes the best holiday drink! We can’t seem to get enough of it. Not only is it delicious, but it’s also so beautiful and festive looking.

The bright red color of the lemonade, the deep red pop of the pomegranate arils, plus a sprig of mint and you’ve got the most festive holiday beverage!

This lemonade is super simple to make which is a must have in this busy holiday season! It starts with a simple syrup of water + white sugar. Once the two have been combined on the stove-top and cooled, that mixture is added to the pitcher. Next you’ll add the freshly squeezed lemon juice and then the pomegranate juice. I use a pomegranate-cranberry juice, but any pomegranate flavored juice will work. You’ll want to get an unsweetened/natural juice so this drink isn’t overly sweet!

I like to mix that all together and store this in the fridge until it’s ready to serve. Right before serving you’ll add in the sparkling water (I get lemon flavored for an extra burst of fresh lemon flavor) and top with the pomegranate arils. Garnish with a lemon slice and/or fresh mint and these beverages are ready to be enjoyed!

INGREDIENTS:

  • 4 cups water
  • ½-1 full cup white granulated sugar*
  • 1 cup (~4-6 large lemons) freshly squeezed lemon juice
  • 1 cup unsweetened pomegranate-cranberry juice
  • 1 and ½ cups sparkling lemon-flavored water
  • Pomegranate, for serving
  • Ice and additional lemons, for serving
  • Fresh mint, optional

INSTRUCTIONS:

  1. Combine 1 cup water and the sugar in a medium saucepan over medium heat until the sugar is dissolved. Cool to room temperature.
  2. In a large pitcher, combine the cooled sugar water, freshly squeezed lemon juice, pomegranate-cranberry juice and remaining 3 cups of water. Stir to combine.
  3. Just before serving stir in the sparkling water. Fill glasses with ice and pour the sparkling pomegranate lemonade into glasses. Add a small handful of pomegranate arils. Garnish glasses with lemon slices and fresh mint as desired.

NOTES
*You'll want to reduce this if you get a sweetened pomegranate juice.

Source

Sparkling Pomegranate Lemonade


Triple Chocolate Peppermint Cookies are a soft and chewy chocolate peppermint cookie that gets drizzled with white and dark chocolate and is topped with crushed candy canes.  These are fun and festive!

I feel like I have cookies coming out of my ears at my house.  My three year old loves to be in the kitchen with me and she especially loves to be in the kitchen with me.  She has had a lot of practice making cookies with me this holiday season and is actually quite the good helper!  She scoops the cookie dough out for me into a perfect compact ball and releases it onto the baking sheet.  It is so much fun hanging out with me and I love that she enjoys cooking as much as I do!

Whenever I deliver cookies to the neighbors, I love them to be fun and festive.  And these cookies are just that!  The chocolate cookie is chewy with a hint of peppermint and they look so pretty drizzled with chocolate and topped with crushed candy canes.

These cookies turned out amazing and it was so much fun making them with my little girl.  I know that you guys will love these cookies just as much as we did.  They are the perfect addition to that Christmas goodie plate!

INGREDIENTS
  • ¾ cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • ¼ teaspoon peppermint extract
  • 1¾ cups flour
  • ½ cup baking cocoa
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup white baking chocolate
  • 1 cup semisweet baking chocolate
  • ¼ cup candy canes, crushed
INSTRUCTIONS
  1. Preheat the oven to 350 degrees. In a medium-sized mixing bowl cream the butter and sugar until light and fluffy. Add the egg and peppermint extract and mix until incorporated.
  2. In another mixing bowl whisk the flour, cocoa, baking soda and salt. Slowly add to the creamed mixture.
  3. Shape dough into 1 inch balls and place 2 in. apart on ungreased baking sheets. Flatten to 2 in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Let cool completely on pans and transfer to a wire rack.
  4. In the microwave in a microwave-safe bowl, add the white chocolate and cook for 30 seconds at a time stirring until melted. Drizzle over the cookies. Repeat for the semisweet chocolate and drizzle. Top with crushed candy canes and let set.
Source

Triple Chocolate Peppermint Cookies

This Bacon Broccoli Cheese Arancini is a fun and unique appetizer fit for starting any delicious meal at home. Much easier than you would think and bursting with flavor.

If you haven’t heard of arancini, don’t feel bad! You’re not alone. I recently was at one of my favorite restaurants and saw “arancini” listed on the appetizer menu and of course had to google it to find out exactly what it was. Basically it’s a rice ball deep fried…almost like a fried meatball made of rice. We ordered them OF COURSE and I was instantly in love. I could have eaten them for our entire meal. When I got home, I knew I had to try to make them on my own, but wanted to get a little creative with the recipe. I decided to make Bacon Broccoli Cheese Arancini, and I wasn’t disappointed. The flavors of bacon, broccoli, and sharp cheddar really shine in these warm and toasty treats.

These little fried beauties come together much easier than you might think. You just need some bacon crumbles, cubed cheddar, cooked rice, and frozen broccoli in cheese sauce. We like to keep things simple around here. They’re delicious on their own or dipped in fresh marinara sauce. I love them as an appetizer, but like I said before they’re fit for a main course as well. You better make extra, they are gone pretty quick at our house.

If you already knew what arancini was, I hope you try this Bacon Broccoli Cheese version. If you didn’t, you definitely have to try it! You’ll be addicted.

INGREDIENTS

  • 3 cups cooked white rice
  • ¼ cup cooked bacon crumbles
  • 10 ounce package frozen broccoli in cheese sauce, cooked in the microwave according to package instructions
  • 4 ounces sharp cheddar cheese, cut into ½ inch cubes
  • salt and pepper to taste
  • 2 cups white flour
  • 3 eggs
  • 2 cups bread crumbs
  • canola oil for frying
  • marinara sauce for dipping

INSTRUCTIONS

  1. In a large bowl stir together the rice, bacon, and broccoli/cheese. Leave the cubed cheese separate. Place in the fridge to chill enough to be able to handle.
  2. Place flour, eggs, and bread crumbs into three separate small bowls.
  3. Once rice mixture is chilled, take a small amount and add a cube of cheese to the middle. Keeping the cheese in the middle, top with more rice to create a ball, approximately 2 inches in size. Press together firmly to make sure it holds its shape. Dip into the flour and coat completely. Next coat in egg, using a fork to allow the excess to shake off, then dredge in the bread crumbs, coating completely. lay on a plate and repeat with the rest of the rice. For me I was able to make about 12 balls. You can make whatever size you'd like.
  4. Heat 3 inches of canola oil in a large stockpot or dutch oven to 350F. Once hot, cook the rice balls in batches until fully browned, approximately 1-2 minutes each.
  5. Serve with marinara sauce for dipping.
  6. Enjoy!

Source

Bacon Broccoli Cheese Arancini

Glazed Eggnog Pound Cake is an easy to make tender and soft pound cake.  It gets drizzled with a luscious glaze and is perfect for the holidays!

One of my favorite things about the holidays is a cold glass of eggnog.  My dad growing up was the one that loved eggnog and we always had it in our fridge and looked forward to it every year.  We would even leave a glass of eggnog out for Santa.  I would taste it, but I really didn’t develop a love for it until I was an adult.  Now eggnog is apart of the Christmas season at our house.  It is delicious to drink, but in my opinion, even better when you use it to bake with!

This pound cake comes together easily Rum Extract is a key ingredient.   It is made with real rum and premium ingredients and is thick and creamy.It brings a rich and delicious flavor to this eggnog pound cake.

HOW DO YOU MAKE POUND CAKE FROM SCRATCH?
This rum extract makes it debut twice in the recipe.  You start by using it in the pound cake.  The pound cake comes together easily.  You mix your dry ingredients and you add the extract to your wet ingredients.  Pour it into your loaf pan and it is ready for the oven!

The glaze just might be my favorite part of this recipe.  I love pound cake that is perfectly moist that has a sweet glaze drizzled on top.  The glaze also has eggnog and rum extract included and the flavor is incredible.  It is the perfect finishing touch to this pound cake.

You won’t be able to get enough of this pound cake and it is perfect for the holidays.  I can’t wait to see what you are making at your house for the holidays!

Contribute a signature dish found at your dinner table and share it on social with the hashtag #noflavorlikehome.  I can’t wait to see the recipes at your dinner table this year.

INGREDIENTS:
Dry Ingredients

  • 1 and ½ cups all-purpose flour
  • 1 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Wet Ingredients

  • ½ cup butter, room temperature
  • 1 cup white sugar
  • 2 large eggs
  • ½ teaspoon McCormick Pure Vanilla Extract
  • ½ teaspoon McCormick Rum Imitation Extract
  • ½ cup + 2 tablespoons FULL FAT eggnog

Glaze

  • 1 cup powdered sugar
  • ¼ teaspoon McCormick Imitation Rum Extract
  • 2-3 tablespoons FULL FAT eggnog


INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In the bowl of a stand mixer, cream the room temperature butter until smooth. Add the sugar. Beat on medium speed until light and creamy, about 3-4 minutes.
  4. Add in eggs, one at a time, beating well after each addition. Add in vanilla and rum extracts.
  5. Alternating between the flour mixture and eggnog (starting and ending with the flour) add in both. Mix until smooth being careful to not over-beat the mixture (will result in a dense cake).
  6. Spoon batter into a well greased and lightly floured 9-inch loaf pan. Bake for 50-55 minutes, until a toothpick inserted in center, comes out clean. Let cake rest in pan for 15 minutes before turning out onto a cooling rack and then cool it completely.
  7. For the glaze, whisk together the powdered sugar and rum extract, adding egg nog until desired consistency has been reached. Spoon over cooled cake. Let glaze set up for a few minutes before cutting into the cake.
  8. Cake best enjoyed within 2-3 days. Store the cake in an airtight container in the fridge.

Glazed Eggnog Pound Cake


Garlic Brown Sugar Glazed Salmon has the most amazing garlic brown sugar soy glaze.  The flavor is out of this world and it will become a new family favorite!

You all know by now that salmon is my absolute favorite.  I eat it all of the time because it is so good and good for you!  There are quite a few salmon recipes on here, and you could say that I am a little obsessed.  And this is coming from a former salmon hater.  But now I eat it all of the time because it is so good!  So if you think you don’t like salmon, you have GOT to try this recipe!

This recipe soared to the number one spot of my favorite salmon recipes.  Now that is saying something for how uh-mazing this recipe is.  You can’t go wrong with this glaze.  Brown sugar, garlic, soy sauce, lemon juice, and some salt and pepper come together to bring you some mind-blowing flavor.  Our family just couldn’t seem to get enough of this delicious salmon!

You start by preparing the salmon. You lay your salmon out on the foil and salt and pepper it.  I like to bake mine in the oven.  This helps to seal in all of that amazing flavor as it cooks.

HOW LONG DOES IT TAKE TO BAKE SALMON IN FOIL?
Preheat your oven to 350 degrees.  Seal the salmon in the foil and bake for 20-25 minutes.  Baste the glaze on the top and broil for another 3-5 minutes.

The flavor is incredible in this salmon. Any sauce that involves brown sugar, garlic, and soy sauce, I know will become a favorite!  This meal is perfect for feeding your family an impressive meal.  And it makes a perfect holiday meal as well!

This is going to be a recipe that you make again and again!

INGREDIENTS:

  • 2 pounds salmon, I used Atlantic salmon
  • 2 Tablespoons olive oil
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 3 garlic cloves, minced
  • juice of one lemon
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • garnish with sliced lemons and chopped parsley if desired


INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon.
  2. In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.
  3. Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.
Source

Garlic Brown Sugar Glazed Salmon


Best Ever Molasses Cookies have a slightly crisp sugar coated edge and a soft and chewy center.  These are the perfect holiday cookie! 

We recently had a cookie contest and asked you all to submit your favorite holiday cookie.  It was so fun going through all of the submissions but this one caught my eye.  It was a handwritten recipe from Millie Dunn from the 1970’s for Molasses Cookies.  Molasses Cookies are the perfect cookie and the holiday wouldn’t be complete without them.

I knew that this recipe was a winner and was submitted by her daughter, Megan from San Diego.  These were a perfect molasses cookie.  They had a slightly crisp edge that gets rolled in sugar and a soft and chewy inside.

Not only did I think that they were the best, my three-year-old kept sneaking them away.  She absolutely loved these cookies!  I even found one in her bed in the morning when I woke her up.  The whole family ate the entire first batch.  I had no choice but to make another batch.

These cookies are perfect as they are but I decided to make them more festive.   We dipped them in white chocolate and added Christmas sprinkles.  They turned out so amazing!

These cookies are such a classic.  They make the perfect Christmas cookie and are the perfect addition to that Christmas cookie plate!  I know that your family will love this recipe just as much as we did!

INGREDIENTS:

  • ¾ cup shortening
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • ½ teaspoon salt
  • *Optional 1 cup white chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or use cooking spray.
  2. Melt the shortening in a small saucepan or in the microwave and let cool. Add the sugar, molasses, and egg and mix until incorporated.
  3. In a medium-sized mixing bowl, add the flour, baking soda, cinnamon, ginger, cloves, and salt. Add this to the wet mixture and mix until it forms a dough and is incorporated.
  4. Scoop into one inch balls and roll in sugar and place 2 inches apart. Bake for 8-10 minutes. Let cool on a wire rack and dip in white chocolate if desired.
NOTES:
If dipping in chocolate: melt the chocolate in a microwave-safe bowl stirring after 30 seconds until melted.

Source

Best Ever Molasses Cookies


Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. 

today I have a super easy and healthy recipe for you today. Its crispy coconut shrimp they’re its baked! I love making baked versions of my favorite fried foods because you get all the flavor without all the added calories.

This baked coconut shrimp is super super easy to make and even easier to eat! The shrimp is crispy and crunchy on the outside and tender on the inside. I like to use a mixture of panko breadcrumbs and coconut to coat the shrimp so you get different textures and flavors on there.
To get started simply combine the panko and shredded coconut in a bowl and set aside. In another bowl season some flour with salt, pepper, garlic powder, and paprika and set aside. and lastly, crack eggs in a small bowl. Then you simply dip the shrimp in the flour, egg, and coconut mixture.

Lay evenly on a greased baking sheet and drizzle or spray with a light layer of oil. Bake for 12 minutes and that’s pretty much it! The shrimp is simply irresistible and makes the perfect appetizer or side dish!!

INGREDIENTS
1 pound large shrimp (about 25), peeled (tails left on), deveined.
2 large eggs
1 cup flaked unsweetened coconut
½ cup panko breadcrumbs
½ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon paprkia (optional)
Salt and freshly ground black pepper

INSTRUCTIONS
1. Pre-heat oven to 425F. Grease a cookie sheet with oil and set aside.

2. Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.

3. Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere.

4. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.

Source

Baked Coconut Shrimp