This kosher spin on tropical crispy shrimp is light and easy to make.
Crispy fried coconut shrimp are delicious, but they’re full of fat—and obviously not kosher. In this healthier baked version, I skewer haddock fillets and serve them with spicy sriracha sauce for dipping.
This fun-to-eat version of the classic tropical treat is every bit as tasty, but much lighter. I like to serve it on its own as an appetizer, or over rice next to a crunchy Asian-style slaw for a light lunch or dinner.
Our Newsletters, Your Inbox
The Jewish Week feels comments create a valuable conversation and wants to feature your thoughts on our website. To make everyone feel welcome, we won't publish comments that are profane, irrelevant, promotional or make personal attacks.