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Spring is here! Make shrimp light in one bite with our coconut shrimp recipe, baked!   코코넛쉬림프900_01 Ingredients (Serving size: 20ea) 20 ea. shrimp Soaking: ½ lemon (or 1 tbsp lemon juice), salt & pepper 1 cup flour or starch 1 cup coconut flakes, Sweeten 2 eggs olive oil Honey mustard sauce : 5 tbsp mustard, 2 tbsp mayonnaise, 2 tbsp honey, a pinch of salt & pepper *Preheat the oven to 350°F (180°C)   코코넛쉬림프900_02 1. First, we should peel and devein shrimp. Pull off the legs and shell, but leave the tall on for this recipe! Score the shrimp along its back with a knife and pull out the vein. Rinse the shrimp.   코코넛쉬림프900_04 2. After cleaning, place shrimp in a shallow bowl and squeeze half a lemon, put a pinch of salt and pepper. Rest them for 10 minutes to soak.   코코넛쉬림프900_06 3. Place a cup of flour, coconut flakes and beaten eggs in a separate shallow bowl. Work with one shrimp at a time, dredge it in the flour, then dip it in the egg, and roll it in the coconut. Make sure to coat the shrimp well. Place on the coated baking sheet with olive oil, and repeat with the remaining shrimp.   코코넛쉬림프900_08 4. Bake the shrimp for 20 minutes until the meat is no longer transparent in the center and the coconut is browned.   코코넛쉬림프900_10 5. Make honey mustard sauce by mixing the sauce ingredients while baking shrimp.   코코넛쉬림프900_12 You won’t believe how easy this to make, and how soon disappear from your table!   비빔밥_web_17