Coconut Shrimp

Name: Coconut Shrimp
Ingredients: 1 pound large shrimp peeled (tails left on), deveined; 2 large eggs; 1 cup flaked coconut (sweetened or unsweetened); ½ cup panko breadcrumbs; ½ cup all-purpose flour; ½ teaspoon garlic powder; ½ teaspoon smoked paprkia; Salt and freshly ground black pepper; Apricot Sweet Chili Sauce:; 1/4 cup sweet chili sauce (I use Mae Ploy brand); 2 tbls apricot preserves

Added by

Rachel over 2 years ago

Made over 2 years ago

Ingredients

1 pound large shrimp peeled (tails left on), deveined
2 large eggs
1 cup flaked coconut (sweetened or unsweetened)
½ cup panko breadcrumbs
½ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon smoked paprkia
Salt and freshly ground black pepper
Apricot Sweet Chili Sauce:
1/4 cup sweet chili sauce (I use Mae Ploy brand)
2 tbls apricot preserves

Instructions

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 olive oil spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.