Baked Coconut Shrimp
Totally delicious way to make coconut shrimp with a yummy dipping sauce!
Ingredients
SHRIMP:
- ⅓ cup all purpose flour
- 1 large egg
- ⅔ cup coconut milk
- ¾ cup shredded, sweetened coconut
- ¾ cup panko breadcrumbs
- salt
- 24 medium shrimp
- cooking spray
DIPPING SAUCE:
- ½ cup orange marmalade
- 2 tablespoons Dijon mustard
- 1 teaspoon prepared horseradish
Instructions
PREPARE THE SHRIMP:
- Preheat the oven to 425℉. Line a baking sheet with parchment paper or spray it with cooking spray.
- Place the flour in a bowl. In a separate bowl, combine the egg and coconut milk. In a 3rd bowl, combine the coconut and panko.
- Sprinkle the shrimp with salt. Hold the shrimp by the tail, dredge in flour and shake off the excess. Dip in the egg/coconut milk, shake to let the excess drip off, and then roll the shrimp in the coconut/panko mixture. Place on the prepared baking sheet. Repeat with the remaining shrimp. Spray the top of the coconut shrimp lightly with cooking spray.
- Bake for 10 minutes, then remove the baking sheet from the oven. Turn all of the shrimp over, and then continue to bake for 6 to 8 minutes, until golden brown and cooked through.
PREPARE THE SAUCE:
- While the shrimp is baking, prepare the sauce. Combine sauce ingredients in a small bowl. Serve baked coconut shrimp with the sauce for dipping.
Nutrition
Serving: 1serving (4 shrimp)Calories: 276kcalCarbohydrates: 35gProtein: 12gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 95mgSodium: 221mgPotassium: 252mgFiber: 1gSugar: 22gVitamin A: 65IUVitamin C: 2mgCalcium: 65mgIron: 2mg
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