The Pioneer Woman Tasty Kitchen
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Skinny Coconut Shrimp

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

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Level: Easy

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Description

Baked coconut shrimp, the perfect warm weather dinner!

Ingredients

  • 1 pound Medium Shrimp, Peeled And Deveined (tail On)
  • 1  Egg, Beaten
  • 1-¼ cup Coconut, Flakes
  • ½ cups Panko
  • Cayenne Pepper
  • Salt And Pepper

Preparation

1. Preheat oven to 425ºF. Line 2 baking sheets with aluminum foil.

2. In a large bowl, toss the shrimp with the beaten egg.

3. On a large plate, mix the coconut flakes and panko.

4. Press shrimp (one at a time) in the coconut/panko mixture until well coated. Place on the baking sheet.

5. Sprinkle shrimp with cayenne pepper, salt and pepper.

6. Bake for 6 minutes. If not golden enough, broil for additional 1-2 minutes.

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Profile photo of Allison

Allison on 5.24.2013

These are DELICIOUS! I have made this with chicken in the past but I love coconut shrimp, so this was a great change. It was definitely more difficult to get the breading to stick to the shrimp vs. chicken, but I just sprinkled some on top once it was on the sheet pan. Oh and they are very good left over, cold, right out of the fridge!

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