We visited family for New Year’s Eve, and I was so happy to hear that we would be making Baked Coconut Shrimp because I had been wanting to try a similar recipe. We served it with Grilled Salmon and salad and it was delicious! I hope you enjoy it as well.
Coconut Shrimp with Orange Marmalade Sauce
1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, patted dry
Salt and freshly ground black pepper
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.
Combine the coconut, panko and flour in a bowl or baking dish. (Tip: make sure coconut is dry – you can toast lightly in oven if necessary)
Beat the egg whites in a medium bowl until slightly frothy.
Sprinkle the shrimp with salt and pepper.
Dip each shrimp into egg whites and toss to coat. Doing one shrimp at a time, let the excess egg drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Bake until the shrimp are golden on the outside and opaque in the center, 4-6 minutes per side.
We mixed a little honey mustard into some orange marmalade sauce for dipping – it was great!