Baked Coconut Shrimp
Ingredients:
1 pound shrimp, 21-30 count peeled and deveined with tails left on
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
2 large eggs, beaten
1 1/2 cups shredded coconut
1/2 cup panko bread crumbs
Olive oil cooking spray
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
2 large eggs, beaten
1 1/2 cups shredded coconut
1/2 cup panko bread crumbs
Olive oil cooking spray
Directions:
Preheat the oven to 400°F.
Line a large baking tray with parchment paper.
Peel and de-vein the shrimp with tails left on.
Wash thoroughly and pat the excess moisture with a paper towel.
Set up three dipping stations:
In a mixing bowl, whisk egg until frothy.
On a large plate, combine flour, garlic powder, onion powder, paprika, and salt; mix well and set aside.
In another shallow bowl, place shredded coconut and panko bread crumbs, mix well and set aside.
Dredge the shrimp into the flour, shaking off any excess.
Holding the shrimp by the tail, dunk the shrimp into the beaten egg and then immediately into coconut and bread crumbs mixture. Gently pat with your hands to coat well.
Place the coated shrimp in the prepared baking tray with the olive oil spray and bake for about 12 minutes, or until crispy and lightly golden.
Line a large baking tray with parchment paper.
Peel and de-vein the shrimp with tails left on.
Wash thoroughly and pat the excess moisture with a paper towel.
Set up three dipping stations:
In a mixing bowl, whisk egg until frothy.
On a large plate, combine flour, garlic powder, onion powder, paprika, and salt; mix well and set aside.
In another shallow bowl, place shredded coconut and panko bread crumbs, mix well and set aside.
Dredge the shrimp into the flour, shaking off any excess.
Holding the shrimp by the tail, dunk the shrimp into the beaten egg and then immediately into coconut and bread crumbs mixture. Gently pat with your hands to coat well.
Place the coated shrimp in the prepared baking tray with the olive oil spray and bake for about 12 minutes, or until crispy and lightly golden.
Notes:
You can use a whole egg, but the yolks may make the coating a bit cakey. Stick to just the egg whites if you want a lighter coating.
Either sweetened or unsweeted coconut is fine. Your choice.
Add a little minced pineapple to the coconut for a tropical flavor boost.
Serve these treats with Mango Habañero Aioli or Thai Sweet Chili Sauce and lots of lime and cilantro.
Place leftovers in a container and store in the fridge for up to 4 days.
AAAHHHHHHhahahahahahaha! Leftovers! Right.
Reheat in the microwave when ready to eat or add to a pre-heated oven for 5-10 minutes. You can freeze them for up to 3 months.
Leftovers. Hah. As if.
Either sweetened or unsweeted coconut is fine. Your choice.
Add a little minced pineapple to the coconut for a tropical flavor boost.
Serve these treats with Mango Habañero Aioli or Thai Sweet Chili Sauce and lots of lime and cilantro.
Place leftovers in a container and store in the fridge for up to 4 days.
AAAHHHHHHhahahahahahaha! Leftovers! Right.
Reheat in the microwave when ready to eat or add to a pre-heated oven for 5-10 minutes. You can freeze them for up to 3 months.
Leftovers. Hah. As if.