I love coconut shrimp but quite often it is deep fried. This version is healthier as it is roasted instead of fried resulting in just as much flavor but half the fat. A win-win in my book!
Yield: 4 servings
Preparation time: 15 minutes
Cook Time: 12 minutes
12-ounces (approximately 20 each) large shrimp, peeled and deveined
2 large eggs, lightly whisked to break yolk
3/4 cup sweetened shredded coconut
1/4 cup plain panko breadcrumbs
1. Preheat oven to 425ºF.
2. Line a baking sheet with foil and insert an oven-safe wire cooling rack on top. Spray with cooking spray.
3. In a small bowl, add eggs and lightly whisk to break yolks.
4. On a plate, add shredded coconut and breadcrumbs mixing until combined.
5. Working with one shrimp at a time, dip in egg then coconut/panko mixture. Place on prepared baking sheet. Repeat with the remaining shrimp and place in preheated 425ºF oven. Allow to cook until tails are pink, light tan in color and cooked through, approximately 8 – 12 minutes. If more color is desired, turn on the broiler and watching them, allow to cook until desired color, approximately 1 additional minute.
6. Serve shrimp with white rice or simply as is!
Kitchen Note: Feel free to use unsweetened coconut for less sweetness. In most cases, you can buy shrimp already peeled and deveined which is the preferred method. If they don’t always offer this, consider calling before you arrive and placing a special order for them to do so.