Description
A delightful baked version of coconut shrimp that combines sweetness with savory flavor for a healthier alternative to fried shrimp.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Cooking spray or oil for baking
Instructions
- Preheat your oven to 400°F (200°C).
- In a shallow dish, combine the all-purpose flour, salt, black pepper, and garlic powder. In another dish, beat the eggs until well combined. In a third dish, mix the shredded coconut and panko breadcrumbs.
- Dip each shrimp in the flour mixture, shaking off excess, then in the beaten eggs, and finally in the coconut-panko mixture, pressing gently to adhere.
- Place the coated shrimp on a baking sheet lined with parchment paper. Lightly spray or drizzle with oil. Bake for 15-20 minutes or until golden brown and cooked through.
Notes
Pair with sweet chili sauce or mango salsa for dipping. Store leftover shrimp in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 160mg