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Crunchy Shrimp with coconut It is a favorite snack or appetizer with a touch of sweetness, lots of texture and tropical flavors. In this recipe, the giant shrimp are dipped in a light dough and dredged in a coconut layer and baked until toasted browning.
In the summer we do a lot of grilled shrimp, but these baked coconut shrimp are great for cold days and parties!
How to make coconut shrimp
If you've only seen fried coconut shrimp, then a pleasant surprise awaits you. I cut the oil and dirty it in the oven. Panko breadcrumbs and seasonings combine with coconut for a crispy kick.
- Cap: Rinse the shrimp in flour and egg, and roll them in the coconut and panko crumbs.
- To bake: Bake until golden.
- To serve: Serve with your favorite sauce / sauce.
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Frozen peeled shrimp (which have been thawed) work well in this recipe. You can make butterflies out of your shrimp before covering them to increase the surface area.
If your shrimp have not been peeled, remove the shell and devein, leaving the tail on.
An optional step to avoid curling While cooking, each shrimp is skewered lengthwise with a small skewer. Be sure to check out before serving!
How to make shrimp and coconut sauce
Many delicious sauces will enhance baked shrimp. Look for those that have a little sweetness and warmth, like a sweet chili sauce that is sensational. Here is how to do it:
- Mix orange jam or apricot jam in a pan with hot sauce and mustard.
- Heat until melted and heated through.
While still hot, serve with hot shrimp!
What to serve with it
Coconut shrimp are generally considered an appetizer, but nobody would complain if they were presented as a main course.
Serve with basmati rice sprinkled with lime and coriander juice, plenty of mango sauce, or a fruit salad made with mangoes and pineapple.
How to store it
Leftover shrimp can be stored in the refrigerator for up to four days. Be sure to store them in an airtight container or zippered bag.
Freezing It is also an option. They will be kept for up to two months. ReheatSimply enter the toaster oven at 350 ° F for 5 to 10 minutes. Float a piece of aluminum foil on top to keep the coconut from burning and serve hot.
Most delicious shrimp dishes
Baked Coconut Shrimp
Cook time 15 minutes
Total time 30 minutes
Course appetizer, main course
These coconut shrimp are battered and covered in coconut, then baked until golden.
- 1 pound large shrimp, peeled and deveined
- 2 beaten eggs
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup sweetened coconut flakes
- 1 cup breadcrumbs
- Cooking spray
Combine cornstarch, salt, and cayenne pepper in a small bowl. Place the beaten egg in a separate container.
Place the coconut in a food processor and pulse to create a finer texture. Mix with breadcrumbs.
Drain the shrimp into the cornstarch mixture, dip into the egg, and dip it into the coconut mixture by pressing to adhere. Spray with oil spray.
Place the shrimp in a parchment-lined skillet and bake for 8 minutes. Turn shrimp over and bake an additional 5 to 10 minutes or until cooked through. Grill 1 minute if desired.
Serve hot with sweet chili sauce below.
Melt 1/2 cup apricot jam (or orange marmalade) in a small skillet. Beat in 2 teaspoons of dijon and 1 teaspoon of sambal oelek or sriracha.
Calories 362.17, Fat: 10.39 g, Saturated fat: 6.7gCholesterol 367.6mgSodium 1374.85mgPotassium: 227.19mgCarbohydrates: 36.61 g, Fiber: 2.92gSugar: 8.83gProtein: 28.64 gVitamin A: 144.81%, Vitamin C: 4.65%Calcium 204.2%, Iron: 3.92%
(Nutritional information provided is an estimate and will vary based on cooking methods and ingredient brands used.)
Adapted from Allrecipes.
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