Now that the warmer weather is coming back, I thought I would share my recipe for coconut shrimp. I made this a while back and this time actually wrote down what it is I did. This recipe is quick and really easy to make.
I remember we had this on a really nice day that we spent on the patio with my mom, she and my grandmas are the reason that my sister and I have gained such a love for cooking- they are the best cooks I know!
We got to share a lazy day outside, and to me it really doesn’t get much better than that!
1 lb (24) large raw shrimp, peeled and deveined
1/2 cup shredded sweetened coconut
1/2 cup panko crumbs
2 tbsp all purpose flour ( I used almond flour but either will work)
salt to taste
Preheat oven to 425°.
Combine coconut flakes, panko crumbs and salt in a bowl.
Put your flour into a sepereate plate or bowl.
Whisk egg in another bowl.
Dip the shrimp in the flour, shaking off any excess, then dip into the egg, followed by the coconut.
Spray a non-stick baking sheet with cooking spray and then lay the shrimp down and spray the top of the shrimp a bit more
Bake 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.
I also made a sauce for the shrimp which consisted of apricot preserves with some sweet Thai chili sauce you can play around with the mixture to get the taste you prefer. (you could also use red pepper flakes to add some heat)