Baked Coconut Shrimp
Yum, yum and yum, who doesn’t love Coconut Shrimp (especially the naughty one from everyone’s favourite seafood restaurant chain!?!), here I’ve lightened it up by baking it and in case you need more convincing, coconut is high In vitamins and minerals and is great for your blood and skin. Happy nut day!
Serves 4
453 g (one pound) Shrimp, peeled, deveined and patted dry
¼ Cup flour
Pinch cayenne pepper
2 Large eggs, beaten
1 Cup panko breadcrumbs
1 Cup sweetened coconut flakes
½ tsp salt, plus more
½ tsp sweet paprika
Preheat your oven to 400
You’re going to build a little assembly line now! First combine the flour, cayenne pepper and a pinch of salt, using a clean plastic bag (just shake to combine).
Use a pie plate or any deep dish for the eggs.
Then in another plate or deep dish combine the breadcrumbs, coconut flakes, ½ tsp of salt and the paprika.
Lightly grease a non-stick baking sheet.
Working in batches; dredge the shrimp in the flour mixture, just place it in the bag and shake until all the shrimp are well coated, then dip the shrimp in the egg wash ensuring they are completely covered and then place them in the panko-coconut mixture; lightly press the shrimp to ensure the coating adheres.
Place the coated shrimp on the baking sheet.
Bake the shrimp for 10 minutes and then flip and bake them for another 5-10 minutes, until the shrimp are cooked (in the shape of a “c”) and the coconut flakes are slightly darkened.
Notes:
- You can butterfly the shrimp by slicing halfway through in length and depth of the shrimp.
- I used medium shrimp; any size will do but smaller shrimp will of course need less time in the oven.
- Serve with my Curry Mayo with Lime or your favourite cocktail sauce.
