Mmmmm shrimp and coconut, coconut and shrimp. Either way you say it, it is simply delicious. I very rarely make seafood for dinner during the week, which I have no idea why!!!!! It is light and perfect for summer meals and who wouldn’t like to add some tropical flavor flair to their weeknight routine.
Typically to get that nice brown crispy texture you have to fry food in oil which packs on the calories. Well I am here to say that is a fallacy. You can get that same great crunch and texture with baking and cut the calories at the same time!! Fantastic news for staying on track with your nutrition plan. The trick is to spray a bit of cooking spray onto the shrimp just before placing into the oven and voila you have super crispy baked shrimp!
These crunchy little bites of heaven can be paired with lemongrass rice as I did for this post, or place on top of a crisp summer salad. Better yet, coconut shrimp tacos! Hmm… I am gonna have to try that one for sure and soon.
I can tell you that every sweet and crunchy bite is divine of these baked coconut shrimp.
Ingredients:
- 1 Cup Japanese panko bread crumbs
- 1/2 Cup unsweetened shredded coconut
- 1 lb. Jumbo shrimp, peeled and deveined, but leave tails intact
- 1 large egg, slightly beaten
- Cooking oil spray
- Salt and pepper, to taste
Directions:
Heat oven to 400 degrees.
Pulse the bread crumbs and coconut flakes in a food processor slightly to make a finer crumble. Place in a bowl and set aside.
Pat the shrimp dry with a paper towel.
Dip each shrimp individually into the egg, then coat thoroughly with the breading mix and repeat once more. Shake off the excess.
Place the shrimp on a cookie sheet lined with parchment paper or a silpat spray lightly with cooking spray and bake in the middle rack for about 15 minutes, or until they turn light to golden brown.
Serve shrimp and garnish with sliced green onion or cilantro. I also like to serve with a sriracha aoli. Which is super simple to make. ¼ Cup Olive Oil Mayo mixed with ½-1 Tablespoon Sriracha, depending on how spicy you like it!
- 1 cup Japanese panko bread crumbs
- 1/2 cup unsweetened shredded coconut
- 1 lb. jumbo shrimp, peeled and deveined, but leave tails intact
- 1 large egg, slightly beaten
- cooking oil spray
- salt and pepper, to taste
- Heat oven to 400 degrees.
- Pulse the bread crumbs and coconut flakes in a food processor slightly to make a finer crumble. Place in a bowl and set aside.
- Pat the shrimp dry with a paper towel.
- Dip each shrimp individually into the egg, then coat thoroughly with the breading mix and repeat once more. Shake off the excess.
- Place the shrimp on a cookie sheet lined with parchment paper or a silpat and bake in the middle rack for about 15 minutes, or until they turn light to golden brown.
- Serve shrimp and garnish with sliced green onion or cilantro. I also like to serve with a sriracha aoli. Which is super simple to make. ¼ Cup Olive Oil Mayo mixed with ½-1 Tablespoon Sriracha, depending on how spicy you like it!