Baked Coconut Shrimp
Ingredients
The shrimp
-
½
cup
sweetened shredded coconut
-
½
lb
tiger prawn or jumbo shrimp, peeled and deveined, tails intact
-
1
large
egg, slightly beaten
-
1
cup
Japanese panko or bread crumbs
The Spicy Tartar Sauce
-
½
cup
mayonnaise
-
½
tablespoon
chili sauce or Sriracha to taste
-
½
tablespoon
onion, finely minced
-
½
tablespoon
celery, finely chopped
-
1
squirt
lemon juice
Instructions
- Mix the panko and coconut flakes in a shallow bowl and set aside.
- Prepare the Spicy Tartar Sauce by combining all the ingredients in a separate bowl and mix well.
- Preheat the oven to 400°F (207°C).
- Pat the shrimp dry with paper towels and dip each shrimp into the beaten egg.
- Roll the shrimp in the panko and coconut flakes, shaking off the excess.
- Dip the shrimp into the egg again and roll them in the panko mixture for a second coating.
- Place the shrimp on a cookie sheet lined with parchment paper.
- Bake for about 15 minutes or until they turn light golden brown.
- Serve immediately with the Spicy Tartar Sauce.
Nutrition Facts (estimated)
Servings
2
Calories
729
Total fat
55g
Total carbohydrates
35g
Total protein
24g
Sodium
1395mg
Cholesterol
248mg
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