Baked Coconut Shrimp is a healthier alternative to the traditional deep-fried version, offering the same delicious taste and crunchy texture with less oil. The combination of coconut and breadcrumbs creates a flavorful coating that perfectly complements the tender shrimp inside.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions:
Preheat the oven to 400F 200C
In three separate shallow bowls, place flour in one, beaten eggs in another, and mix shredded coconut with panko breadcrumbs, salt, and pepper in the third bowl
Coat each shrimp first in flour, then dip into beaten eggs, and finally coat with coconut breadcrumb mixture
Place coated shrimp on a baking sheet lined with parchment paper and lightly spray the tops with cooking spray
Bake in the preheated oven for 12-15 minutes or until shrimp are cooked through and coating is golden brown
Serve hot with your favorite dipping sauce
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