Baked coconut-crusted shrimp is a delicious appetizer. Serve these with your favourite dipping sauce.
Yield: Serves 6.
July 02, 2019
Cook Time:
8 mins
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Recipe
Difficulty: Easy
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Quick, Freezer Friendly, Few Ingredients, Seafood & Fish
COCONUT SHRIMP
Ingredients
1 lb (500 g) frozen raw shrimp, thawed and rinsed
1/4 cup all-purpose flour
2 tbsp packed golden brown sugar
1/4 tsp salt
1/8 tsp freshly ground pepper
1 large egg
1 tbsp fresh lemon juice
1 cup shredded coconut
Directions
Line a rimmed baking sheet with nonstick foil.
Peel and devein shrimp, leaving tails intact. Pat shrimp dry with paper towels; set aside.
Combine flour, brown sugar, salt and pepper in a pie plate. Beat together egg and lemon juice in a separate pie plate. Place coconut in a third pie plate.
Working with one shrimp at a time, coat shrimp with flour mixture and then dip into egg mixture, turning to coat both sides. Place shrimp in coconut, pressing lightly so that coconut adheres; turn to coat both sides.
Place shrimp in a single layer in prepared pan.
Bake, uncovered, at 425°F until shrimp are pink and opaque, about 8 - 10 minutes. Do not overcook.
Serve warm. Cooked shrimp may be frozen for up to 1 month.
Nutritional analysis per serving:
225 calories, 12.3 g fat, 16.2 g protein, 12.8 g carbohydrate, 2.3 g fibre, 963 mg sodium
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