Baked Coconut Shrimp Recipe

Recipe: Baked Coconut Shrimp

15mhhm15
Diamond Post Medal for All Time! 1,298 Posts

October 31, 2017

Baked Coconut Shrimp with lettuce and sweet pepper sauce I made baked coconut shrimp as a mid-day snack. This is definitely a healthier alternative to frying; not to mention you can make this baked coconut shrimp right in your toaster oven fairly quickly. You can probably fit a dozen large shrimp in a toaster oven. But you can definitely make a larger batch in the oven as appetizers to serve to guests. It's simple, mess free, quick and delicious!

Prep Time: 10 minutes

Cook Time: 8 to 10 minutes

Total Time: 20 minutes

Yield: 1-2 people

Ingredients:

1/2 lb large shrimp
1 egg
1/4 sweetened coconut flakes
1/4 Panko bread crumbs
1/4 all purpose flour
Dash of black pepper
olive oil

Steps:

I bought the shrimp already with the shell off, but the tails kept on. I washed and deveined, and slit to butterflied the shrimp. Allow shrimp to pat dry on paper towel.

Prep your dipping station. You will need 3 bowls. The first bowl will be the flour and dash of pepper or any seasoning of your choice. The second bowl will be beaten egg. The last bowl is the panko breadcrumbs and sweetened (or you can use unsweetened) coconut flakes mixed together.

Now it is time to dip each shrimp in the flour and black pepper, egg, and then coconut flakes and breadcrumbs. Repeat until you are finished.

Line foil on a toaster sheet pan with thin layer of olive oil. Place breaded shrimp on lined pan.

Bake at 450 degrees F for 8-10 minutes, or until ready.

Optional: I served with romaine lettuce and side of Trader Joe's Sweet Chili Sauce (this sauce was only $1.49 - totally delicious and can be paired with a lot of other Asian dishes but you can opt to make your own dipping sauce or eat by itself.)

Pin it!