Easy Baked Coconut Shrimp
Ingredients
The shrimp
-
1
lb
large raw shrimp, peeled and deveined
-
1
large
egg
-
pinch
salt
-
non-stick
spray
cooking spray
The coating
-
½
cup
shredded sweetened coconut
-
½
cup
panko crumbs (or gluten-free panko)
-
2
tbsp
all-purpose or gluten-free flour
The dipping sauce
-
½
cup
apricot preserves
-
1
tbsp
rice wine vinegar
-
¾
tsp
crushed red pepper flakes
Instructions
- Combine all dipping sauce ingredients in a small bowl.
- Preheat the oven to 425°F and spray a non-stick baking sheet with cooking spray.
- Mix coconut flakes, panko crumbs, and salt in a bowl.
- Place flour on a small dish and whisk the egg in another bowl.
- Season shrimp with salt, then dip in flour, followed by egg, and finally in the coconut crumb mixture.
- Arrange shrimp on the baking sheet and spray the tops with cooking spray.
- Bake for about 10 minutes, turn shrimp over, and bake for another 6-7 minutes until cooked through.
- Serve with the dipping sauce.
Nutrition Facts (estimated)
Servings
8
Calories
161.5
Total fat
3.5g
Total carbohydrates
22g
Total protein
10g
Sodium
164mg
Cholesterol
0mg
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