"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Coconut Shrimp Recipe

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This recipe for Baked Coconut Shrimp, by , is from The Pietila Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronne Pietila-Wiggs

Category:
Category:

Ingredients:  
Ingredients:  
1 pound large shrimp (about 25), peeled (tails left on), deveined
2 large eggs
1 cup flaked unsweetened coconut
cup panko breadcrumbs
cup all-purpose flour
teaspoon garlic powder
teaspoon paprkia (optional)
Salt and freshly ground black pepper

Directions:
Directions:
Pre-heat oven to 425F. Grease a cookie sheet with oil and set aside.
Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.

Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere.

Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 mins

 

 

 

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