Baked Coconut Shrimp
Who needs to go thru all the trouble of deep frying when homemade coconut shrimp can taste this gourmet and be BAKED. You don’t get that heavy fried taste …… it’s lighter, fresher and so flavorful with the crispy caramelized coconut. This Baked Coconut Shrimp recipe is from Bobby Deen with some minor altercations from me. I wanted to add a little more flavor and more volume so I made the addition of sweetened coconut, Italian seasoned bread crumbs and Siracha instead of Tabasco. I really like to have a hot pepper jelly to go with coconut shrimp this particular one made from Beth’s-Farm-Kitchen called “Mighty Hot Pepper Jelly”. Their web site is www.bethsfarmkitchen.com and you can pick up the jelly and the shrimp locally at a favorite fish market of mine Star Fish Market in Guilford, CT. This homemade gourmet baked coconut shrimp recipe is such a quick and easy recipe and you’ll just love the results. There isn’t any fussing or flipping over of the shrimp during the baking either because the bottom side does get the caramelization. Also your hot pepper jelly will of course be in that thick jelly form and you’ll want to put the jelly into a bowl and heat it in the microwave for 15 seconds to smooth out the consistency so it makes for a nice dipping sauce (it should be room temperature when serving). After heating the jelly briefly give it little whisk and that should do the trick!
- 1 lb. med/lg shrimp ( peeled and deveined with tails off too!)
- 3 tbsp all purpose flour
- 1/4 cup Italian seasoned bread crumbs
- 1/2 cup unsweetened coconut
- 1/2 cup sweetened coconut
- 2 lg egg whites whisked til lightly frothy
- a dash of Siracha or Tabasco in the EGG WHITES (Siracha is hot chili sauce found on shelf at store where tabasco is sold)
- Pam canola oil spray
- Pre-heat oven to 400º.
- Spray cookie tray with canola oil.
- Place all of the dry ingredients in a medium bowl and mix with a fork.
- Add a dash of Siracha or Tabasco to the frothy egg whites-Optional. Add and coat raw shrimp with whisked egg whites.
- Then dredge shrimp into the dry coconut mixture and place onto the cookie sheet in rows approx. 1″ from each other.
- VERY IMPORTANT: spray a coating of Pam canola oil over all the coated shrimp and place into the oven.
- Bake for 12 minutes. (No need to flip shrimp).
- Using a spatula remove shrimp from cookie tray and place onto a serving platter flipping them over now to show the caramelized side and serve with your favorite hot pepper jelly.
- Don’t forget to warm the jelly briefly and whisk it to get that nice smooth consistency serving it room temperature with the shrimp.