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Crispy Baked Coconut Shrimp


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 3.50 out of 5)

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3.5 from 6 reviews

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

Crispy Baked Coconut Shrimp are simply scrumptious! One bite into these crispy, succulent shrimp will send you straight to a beach underneath a palm tree. Finely shredded coconut is mixed together with Panko bread crumbs for the ultimate crunch factor. Baked instead of fried – how much better can these get?!


Ingredients

Scale
  • 1 pound raw shrimp, peeled and de-veined
  • 2 eggs
  • 1 1/2 cups finely shredded, un-sweetened coconut
  • 1 1/2 cups Panko bread crumbs
  • 1/2 teaspoon seasoned salt
  • Extra virgin olive oil
  • Serve with Sweet Thai Red Chili Sauce

Instructions

  1. Preheat your oven to 400 degrees. Whisk together the eggs in a small bowl. In another bowl, combine the coconut, Panko bread crumbs and seasoned salt. Prepare a greased baking sheet.
  2. Working with one shrimp at a time, dunk it into the egg wash, then into the coconut mixture to get completely coated. Place onto a greased baking sheet. Repeat until all the shrimp are coated. Try to not over-lap or over-crowd the sheet pan as you want the shrimp to not be soggy. Two pans may need to be used.
  3. Gently brush and sprinkle the tops of each of the shrimp with the olive oil. Bake for 8-10 minutes, then broil for an additional 5 minutes until golden brown and crispy.
  4. Serve immediately with the sweet red Thai chili sauce. Enjoy!

Notes

  • These shrimp are best served immediately for ultimate crunch factor. If you need to re-heat, you can do so under the broiler or in the microwave (won’t be as crispy but still good).
  • Serve these coconut shrimp with sweet red Thai chili sauce for the ultimate experience!
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
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