Baked Coconut Shrimp

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  shrimp -- peeled and deveined

1/2

  cup

  panko

1/2

  cup

  coconut shreds

2

  tablespoons

  all-purpose flour

1

  teaspoon

  baking soda

1/2

  teaspoon

  onion powder

1/2

  teaspoon

  garlic salt

1

  whole

  egg

1

  tablespoon

  water

1/2

  tablespoon

  dijon mustard

  vegetable cooking spray

Heat oven to 425F. Spray a rack over a baking sheet with cooking spray.

In a shallow plate mix coconut, flour, baking soda onion powder, and garlic salt.

In second plate mix egg, water, and dijon.

Dip shrimp in egg mixture letting excess drip off.

Dredge shrimp in coconut mixture. Place shrimp on rack. Let sit in the refrigerator for 15 minutes.

Bake shrimp for around 15 minutes turning once until golden.



Serving Ideas: Great with Orange Marmalade Dipping Sauce -- See Recipe

Notes: You can deep fry in oil at 350F turning every 2 to 3 minutes or until browned.

Makes 6 servings.

Per Serving: 161 Calories; 5g Fat (29.2% calories from fat); 18g Protein; 10g Carbohydrate; 1g Dietary Fiber; 150mg Cholesterol; 555mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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