Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- MAKES 18-24 Coconut Shrimp
- 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
- COATING MIX:
- 1/2 Panko (Japanese breadcrumbs), OR any dry refined breadcrumbs (*see below for gluten-free diets)
- 1/2 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic salt
- 1/2 tsp. cayenne pepper OR dried crushed chili
- 1 tsp. white sugar
- pinch white pepper (optional)
- Preheat oven to 425 degrees. Also prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper.
- Stir the Coating Mix ingredients together in a bowl. Set aside.
- In another smaller bowl, lightly beat 2 eggs. In a third bowl, place the shredded/flaked coconut.
- 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. Tip: Since they are going to be baked, avoid over-coating, or your shrimp will be flat on one side.
- Bake on the middle rack at 425 degrees for 15 minutes, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.
- Serve with with my Mango Coconut Dip (as shown), OR Thai sweet chili sauce (available at most supermarkets in the Asian section). ENJOY!
*For Gluten-free Diets: Use plain or sesame-flavored rice crackers ground up into fine crumbs with a food processor or chopper (to make 1/2 cup). The results are very similar to Panko!