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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Easy Baked Coconut Shrimp Recipe

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This recipe for Easy Baked Coconut Shrimp is from Harris Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. 24 large raw shrimp, peeled and deveined
½ c. + 1 tbsp. shredded sweetened coconut
½ c. + 1 tbsp. panko crumbs
2 tbsp. all purpose flour
1 large egg
Pinch salt
Non-stick spray

Sweet and Spicy Dipping Sauce:

½ c. apricot preserves, you can use sugar free if you wish
1 tbsp. rice wine vinegar
¾ tsp. crushed red pepper flakes
Directions:
Directions:
1. For sauce, combine all the ingredients and place in a small bowl. (Leave out the red pepper flakes if you don't like spicy!)
2. Preheat oven to 425º F.
Spray a non-stick baking sheet with cooking spray.
3. Combine coconut flakes, panko crumbs and salt in a bowl.
4. Place the flour on a small dish. Whisk egg in another bowl.
5. Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess,
then into the egg, then in the coconut crumb mixture.
6. Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking
spray.; bake in the middle rack for about 10 minutes. Turn shrimp over then cook
another 6-7 minutes or until cooked through. Remove from oven and serve with
dipping sauce.

 

 

 

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