Description
A delightful dish combining tropical coconut flavors with a satisfying crunch, perfect as an appetizer or snack.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup gluten-free breadcrumbs or panko
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Sweet dipping sauce (such as sweet chili sauce or honey mustard)
Instructions
- Preheat your oven to 400°F (200°C).
- In a shallow dish, combine the shredded coconut and breadcrumbs to create the coating mixture.
- Season the prepared shrimp with salt and pepper to enhance their flavor.
- Working one at a time, dredge each shrimp in flour, dip it into the beaten eggs, and then coat it with the coconut mixture, ensuring an even layer.
- Arrange the coated shrimp on a baking sheet lined with parchment paper to prevent sticking.
- Bake for 15-20 minutes or until the shrimp are golden brown and crispy.
- Serve warm with your choice of sweet dipping sauce.
Notes
For an extra crispy texture, spray the shrimp lightly with cooking oil before baking. Do not overcrowd the baking sheet for even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 158mg