Description
Delightful crispy baked coconut shrimp with a golden, crunchy exterior and tropical flavors.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or oil for baking
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Combine flour, garlic powder, salt, and black pepper in a shallow bowl.
- Beat the large eggs in another bowl until well mixed.
- Mix shredded coconut and panko breadcrumbs in a third bowl.
- Dip each shrimp into the flour mixture, then into the eggs, and finally coat with the coconut-panko blend.
- Bake the shrimp for 15-20 minutes until cooked through and golden.
- Serve warm with a dipping sauce of your choice.
Notes
Ensure shrimp are dry before coating to enhance crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 900
- Sugar: 5g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 66g
- Cholesterol: 261mg
