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
- Preheat the oven to 425° F. Line a baking sheet with parchment paper, and spray with non-stick cooking spray.
- Make sure shrimp are completely thawed, pat dry with a paper towel.
- Set up your breading station. In one bowl, place flour. In a second bowl, crack and whisk
- 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.
- Repeat with the remaining shrimp.
- Optional - spray the shrimp lightly with cooking spray to help them brown in the oven.
- Bake for 10-12 minutes or until the shrimp are opaque and firm.
