Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup vegetable oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In three separate shallow dishes, place the flour, beaten eggs, and shredded coconut. Season the flour with salt, pepper, and garlic powder.
- Step 3: Dredge each shrimp in the flour, then dip into the egg, and finally coat thoroughly with the coconut. Ensure each shrimp is fully coated.
- Step 4: Arrange the coconut shrimp in a single layer on the prepared baking sheet.
- Step 5: Bake for 12-15 minutes, or until the shrimp are pink and cooked through and the coconut is golden brown.
- Step 6: While the shrimp are baking, prepare the sweet chili mayo (recipe below). Serve the baked coconut shrimp immediately with the sweet chili mayo for dipping.
Notes
- Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
- For perfectly crisp reheating, bake leftover shrimp at 350°F for 5-7 minutes, or until heated through.
- Serve these delectable shrimp with a side of mango salsa for a vibrant tropical twist.
- To prevent soggy coconut, ensure the shrimp are completely dry before dredging in the flour and egg mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American