Baked Coconut Shrimp
Baked Coconut Shrimp
Servings
4
servingsPrep time
30
minutesCooking time
10
minutesTotal time
45
minutesIngredients
1 cup BBQ Sauce or Glaze
1/2 cup Coconut Flakes, unsweetened
6 tablespoons Panko breadcrumbs, plain
3 tablespoons all purpose flour
1 teaspoon onion powder
1 teaspoon curry powder
2 large eggs, beaten
1 pound of shrimp (21/25 count), peeled with tails on, deveined, butterflied, patted dry
Salt and pepper to taste
Directions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper or foil and spray lightly with nonstick spray.
- Combine the coconut, bread crumbs, flour, onion powder, and curry in a medium sized mixing bowl.
- Place the beaten eggs in a smaller mixing bowl.
- Sprinkle the shrimp with salt and pepper then add to the eggs and toss well to coat.
- Remove the shrimp one at a time, let the excess egg wash drain, then dredge the shrimp in the coconut mixture, press the mixture to adhere, and place the shrimp on the baking sheet.
- Lightly spray the shrimp with nonstick spray.
- Bake until the shrimp are golden on the outside and opaque in the center, about 8-10 minutes, and have reached an internal temperature of 145 degrees F.
- Remove shrimp from the baking sheet and serve with dipping sauce.
