Friday, August 23, 2013

Crispy Coconut Shrimp

Shrimp is such a light protein for the summer months. It is so versatile and cooks up in no time. Adding this crunchy layer of coconut breading to the outside gives it that extra-summery feel. I served mine alongside some pasta with fresh veggies. Quick and easy. You could also serve alongside a sweet and tangy dipping sauce for an appetizer.

Recipe yields 4 servings

1 lb large shrimp, cleaned
1 large egg
1/2 cup Panko bread crumbs
1/2 cup shredded coconut
1/4 cup all-purpose flour

Preheat the oven to 425F degrees. Prepare the breading station. Mix together the Panko and coconut in one bowl. Put the flour in a second bowl and the egg in a third.

For each shrimp, first coat in flour. Dunk into the egg and cover in the bread crumb mixture. Arrange on a well greased baking sheet.

Place in the oven and bake for 10 minutes. Flip and cook for an additional 6 minutes. Remove to a serving dish. Enjoy!

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