Baked coconut shrimp, the perfect warm weather dinner!
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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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!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
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