Baked Coconut Shrimp
Oven baked shrimp with crispy coconut coating, perfect for dipping and serving up as an appetizer or even a main dish.
Servings:4 servings
Ingredients
- 1 ½ pounds large shrimp , (see note)
- 2 eggs
- 1 tablespoon water
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup shredded coconut flakes
- ½ cup homemade or store bought sweet and sour sauce
Instructions
- Preheat oven to 425 degrees and grease a baking pan or casserole dish.
- In one bowl whisk together eggs and water. In a second bowl, whisk together flour, salt, chili powder, garlic powder, and black pepper. Place coconut flakes in a third bowl.
- Dip one shrimp in the flour, tossing to coat. Next, dip in the egg wash. Lastly, toss the shrimp in coconut flakes being sure to coat as much of the shrimp with coconut as possible. Place in greased baking dish and repeat process with remaining shrimp.
- Bake for 10-15 minutes until coconut begins to brown. (For crispier shrimp, spritz the shrimp with cooking spray just before baking) Garnish with chopped cilantro if desired and serve with sweet and sour sauce.
Notes
The shrimp should peeled and deveined but tails left on. You can either use uncooked shrimp (gray) or cooked shrimp (pink). If you use uncooked shrimp, they should turn pink by the time they are done cooking.
Serves about 3 as a main dish and 6 as an appetizer.
Serves about 3 as a main dish and 6 as an appetizer.
Nutrition
Calories: 241 kcal, Carbohydrates: 8 g, Protein: 39 g, Fat: 5 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 510 mg, Sodium: 1646 mg, Potassium: 184 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 157 IU, Vitamin C: 7 mg, Calcium: 262 mg, Iron: 5 mg