Wednesday, June 12, 2013

Baked Coconut Shrimp

Sorry for my absence, but we have been quite busy over here (I will explain more in another post).  For now, here is the latest new recipe I have made. I love coconut shrimp even though coconut is not one of my favorite ingredients. This recipe is awesome because you bake the shrimp rather than deep fry, so it's a bit healthier...I think. Either way, these were delicious and quite easy to prepare. 


18-24 medium to large raw shrimp, butterflied (tails can be left on)
1/2 cup dry shredded/flaked coconut (baking type)
2-3 eggs
1/2 Panko breadcrumbs
1/2 tsp salt
1 tsp onion powder
1 tsp garlic salt
1/2 tsp cayenne pepper
1 tsp white sugar
pinch white pepper (optional)

1. Preheat oven to 425 degrees F. Prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper.
2. Stir the Panko, salt, onion powder, garlic salt, cayennne, sugar, and white pepper together in a bowl. Set aside.
3. In another smaller bowl, lightly beat 2 eggs. In a third bowl, place the shredded/flaked coconut.
4. Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on its side on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg.
5. Bake on the middle rack at 425 degrees for 15 minutes total, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.
6. Serve with with sweet chili sauce or plumb sauce. Enjoy!

Recipe adapted from

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