Baked Coconut Shrimp

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If you’re looking for a healthier spin on a classic appetizer for the holidays, look no further! These coconut shrimp are lightly coated in unsweetened coconut and crunchy panko breadcrumbs.

Serves 8 (3-4 shrimp each)
Prep Time 15 minutes
Cook Time 10 minutes

Ingredients:

• 24 oz raw shrimp, peeled and deveined (fresh or frozen) 
• ½ cup flour
• 2 eggs, whisked 
• 1 cup unsweetened, finely-shredded coconut 
• 1 cup plain panko bread crumbs (Japanese style bread crumbs)
• ½ tsp garlic powder
• ½ tsp paprika 
• ½ tsp salt 
• Ground black pepper to taste

Serve with thai sweet red chili sauce to dip

Directions

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper, and spray with non-stick cooking spray. 
2. Make sure shrimp are completely thawed, pat dry with a paper towel.
3. Set up your breading station. In one bowl, place flour. In a second bowl, crack and whisk
4. Take 1 shrimp, dip it in the flour, knock off any excess so it is a thin coating, dip into egg, place into the breadcrumb mixture, and place on the baking sheet. 
5. Repeat with the remaining shrimp. 
6. Optional - spray the shrimp lightly with cooking spray to help them brown in the oven. 
7. Bake for 10-12 minutes or until the shrimp are opaque and firm.