This easy Baked Coconut Shrimp recipe is real easy and simple. Most recipes are deep fried but this one is baked which makes it healthier in many ways. Excellent served with a pineapple chutney
24 shrimp, medium to large, butterflied with tails
1/2 cup shredded baking coconut
1/2 cup Panko
1 tsp salt
1 tsp onion powder
1 tsp garlic salt
1/4 tsp cayenne pepper
1/4 tsp dried chili flakes
1 tsp sugar
1 pepper to taste
Preheat oven to 425F
Prepare a non-stick baking sheet with parchment paper.
Add panko, salt, onion powder, garlic powder, salt, cayenne pepper, crushed chilies, sugar and pepper in a bowl and set aside.
In another bowl, lightly beat 2 eggs.
In a third bowl, place the shredded coconut.
Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip again in the egg, and finally roll in the coconut. Careful not to over coat the shrimp.
Lay the shrimp on the prepared baking sheet.
Place in oven and bake on the middle rack for 15 minutes turning once. Coconut should be lightly toasted when done.