Baked Coconut Shrimp

Coconut shrimp are just one of those treats that you can’t seem to get enough of

They’re the perfect finger food

Just grab one by the tail, give it a dip in a great sauce and run back for more

Now we really didn’t feel like fried food, so I decided to bake these in the oven and let me tell you, they were just as good!

I’m starting with 2 pounds of peeled and deveined shrimp (tails left on)

Now my wife asked me, “Are you really going to make 2 pounds of coconut shrimp?”

To which I replied “Have you met our kids?”

Well, by the end of dinner we only put 2 shrimp away (that’s what happens when you have a 16 and an 13 year old)

Sprinkle the shrimp with kosher salt and ground black pepper

Next up we will need 3/4 cups of flour, 3 eggs whisked for a wash, 1 cup of Panko (Japanese breadcrumbs) and 1 1/2 cups of shredded coconut

I like to put everything on a large sheet pan for prepping in order to keep the mess down

Combine the Panko and coconut in one pie plate

Dredge the shrimp in the flour first, then the egg wash and then the Panko and coconut mixture

The coconut is sticky so it is easy to pack on

Place them on a sheet pan coated with cooking spray

Once they are all prepped, preheat your oven to 400 F

Place the shrimp in the oven and cook for 4 minutes

Flip them and cook another 2-3 minutes or until the skin is pink and the flesh is opaque

You can throw the broiler on for 1-2 minutes to brown the coconut if you want, but keep an eye on them

Remove from the oven and set aside

Lets make a fast dipping sauce for these bad boys

We will need 1 1/2 cups of orange marmalade, 1 tablespoon of Dijon mustard and 2 teaspoons of Sriracha sauce

Add them into a pot and simmer and stir until incorporated

Remove from heat and let cool slightly

Place the shrimp on a platter with the dipping sauce and serve them up!

Great as a starter, just as good as a main dish!

Enjoy!!!

Simply Sundays! ~ Baked Coconut Shrimp

Servings: 4-6
Time: Prep 10 Min, Cook 12-14 Min
Difficulty: Medium
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Ingredients

2 pounds of peeled and deveined shrimp (tails left on)

3/4 cup of flour

3 eggs whisked (for the wash)

1 cup of Panko (Japanese breadcrumbs)

1 1/2 cups of shredded coconut

For the dipping sauce

1 1/2 cups of orange marmalade

1 tablespoon of Dijon mustard

2 teaspoons of Sriracha sauce

Directions

Sprinkle the shrimp with kosher salt and ground black pepper

Set up a sheet pan as a prepping station. You will need 3/4 cups of flour, 3 eggs whisked for a wash, 1 cup of Panko (Japanese breadcrumbs) and 1 1/2 cups of shredded coconut. Combine the Panko and coconut in one pie plate

Dredge the shrimp in the flour first, then the egg wash and then the Panko and coconut mixture. The coconut is sticky so it is easy to pack on. Place them on a sheet pan coated with cooking spray

Preheat your oven to 400 F. Place the shrimp in and cook for 4 minutes. Flip them and cook another 2-3 minutes or until the skin is pink and the flesh is opaque. You can throw the broiler on for 1-2 minutes to brown the coconut if you want, but keep an eye on them. Remove from the oven and set aside

In a pot combine 1 1/2 cups of orange marmalade, 1 tablespoon of Dijon mustard and 2 teaspoons of Sriracha sauce. Simmer and stir until incorporated. Remove from heat and let cool slightly. Place the shrimp on a platter with the dipping sauce and serve

Tools used to make this recipe

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece/>

Pyrex Bakeware Scalloped Pie Plate

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear