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
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
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