Description
A simple and delightful baked coconut shrimp recipe that brings a taste of the tropics to your home with minimal ingredients for maximum flavor.
Ingredients
- 8 ounces raw shrimp, thawed and tail on
- 2 eggs, whisked
- 1/2 cup plain breadcrumbs (panko or regular)
- 1/2 cup shredded coconut
- Cooking spray
- 1/4 cup sweet chili sauce
- 1 tbsp sweet orange marmalade (or apricot jam)
Instructions
- Whisk the two eggs in a small bowl and set aside.
- Combine breadcrumbs and coconut flakes on a separate plate and set aside.
- Preheat the oven to 425°F.
- Pat dry raw shrimp using a paper towel.
- Dip each shrimp into the egg wash, then into the breadcrumb and coconut mixture.
- Place the shrimp on a baking rack over a baking sheet.
- Spray the shrimp with cooking spray.
- Bake at 425°F for 10 minutes.
- Combine the dipping sauce ingredients in a bowl and stir.
- Enjoy immediately after baking!
Notes
For extra crunch, use panko breadcrumbs. Ensure shrimp are dried well before coating.
