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Since starting my pescatarian eating. I`ve been eating a lot of shrimp to try and lean down and today to make it not so boring I decided to be a little not so healthy in my shrimp making so decided to make baked coconut shrimp instead of deep fried like a lot of you are used to. Here`s what I used
Panko style bread crumbs
sweetened shreded coconut
1egg with 3 tablespoons of water beat in
Mix the white flour, white pepper, onion and garlic powder in a dish. I used 1/4 teaspoon of each of the onion and garlic powder and s few shakes of the white pepper out of the shaker. I cannot tell you how much flour I used, just go by the smell :p
Beat one large egg and 3 tablespoons of water.
Mix equal parts of panko style bread crumbs and sweetened shredded coconut.
Make sure to remove shells from shrimp and de-vein them if needed.
Preheat oven to 375F. Use one hand(left hand) to place the shrimp into the flour mixture and coat both sides. Next move the shrimp to the egg mixture and use the other hand(right hand) to flip them over in the egg mixture. Transfer the shrimp over to the coconut and the panko bread crumb mixture and coat with your dry hand(left hand). Line a cookie sheet with aluminum foil and spray with pam or whatever oil spray you want and place shrimp on the sheet. You may want to spray the top side of the shrimp if you want it to look more golden when it comes out of the oven. I baked them for 11 minutes at 375F. Please time accordingly based on the altitude you are at as you may need more cooking time if you are cooking at sea level. You can choose to make a sauce or salsa for these as there are many recipes online for that, but I decided to just slightly drizzle these with a bit of honey :).
Have you have coconut shrimp before? at Red Lobster or Outback?
Are you a shrimp or coconut fan?
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