Baked Coconut Shrimp

Everyone loves coconut shrimp. Especially here in America. Shrimp are the most consumed seafood in the U.S. and when you add coconut and fry the little gems, they become the one seafood even self-proclaimed I-don’t-like-seafood people will eat. Even kids like coconut shrimp! But, I’m not a fan of frying foods on a regular basis so I bake them … and they’re just as lovely only sans the grease. Best thing about this recipe, there’s absolutely nothing complicated and it can be done in less than 30 minutes. So give it a whirl … your arteries will thank you 😉

BAKED COCONUT SHRIMP
2 lbs jumbo (21-25 per pound) shrimp, peeled and deveined, preferably tail on
1 cup flaked coconut
1 cup Panko crumbs
4-5 egg whites
¼ cup milk
Salt and pepper to taste

Rinse shrimp and set aside. Combine dry ingredients in one bowl, wet in the another. Spray baking sheet with nonstick spray or line with parchment paper. Dip shrimp into egg mixture, then into dry coating evenly. Place on baking sheet. Bake at 375 degrees for 10 minutes. Done. serve with your favorite dipping sauce or simply as is.

Coming up NEXT on the blog … Lobster thermidor (yes, I’ve been promising this one for weeks!) and sole Florentine. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox