Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There’s shrimp kabobs, shrimp creole, shrimp gumbo. Pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich…you get the point, especially if you’ve seen Forrest Gump.
There’s a lot of shrimp recipes, but this recipe for coconut shrimp beats a lot of them. The taste of coconut shrimp always brings the thought of summer vacations and dinners out after a long day at the beach. It can be messy to fry shrimp at home so this baked recipe is perfect for our clean up preferences.
- 12 jumbo shrimp, peeled and deveined (tails still attached if possible)
- 1/2 cup panko
- 4 tablespoons shredded, unsweetened coconut
- 2 eggs
- 2 teaspoons honey
- Lemon wedges to squeeze over the top of the shrimp after baking (optional)
- Preheat your oven to 400 degrees
- In a bowl, whisk together your egg, honey, and some salt and pepper
- In another bowl, stir together your panko, coconut, and some salt and pepper
- Line a baking sheet with parchment paper and set it near your breading station
- One at a time, dip each shrimp (holding it by the tail as you do) into the egg until it is coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl
- Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently
- Place each breaded shrimp onto your parchment-lined baking sheet
- Place in the oven and bake for 5 minutes. Remove, flip each shrimp over, and bake for another 5 minutes
- Serve with lemon wedges to squeeze over the shrimp!
Recipe and photo from TheGarlicDiaries.com