Coconut Crusted Shrimp
Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. I like to use a mixture of panko breadcrumbs and coconut to coat the shrimp so you get different textures and flavors on there.
- 1 pound large shrimp about 25 peeled (tails left on), deveined
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1 cup flaked unsweetened coconut
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
Pre-heat oven to 400F. Line a large baking sheet with parchment paper. Set aside.
Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.
Dip shrimp in small batches in the flour mixture, then Dip and coat the shrimp in the egg, and then dredge them through the coconut breadcrumbs, making sure they are well coated all over. You would do well to pat the breading a bit, to help the coating to adhere nice and thick.
Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10-12 minutes.
Calories: 373kcal | Carbohydrates: 23g | Protein: 30g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 368mg | Sodium: 976mg | Potassium: 268mg | Fiber: 4g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 196mg | Iron: 5mg