Crispy Baked Coconut Shrimp
Crispy Baked Coconut Shrimp is a great appetizer or a main dish with a sweet and savory taste. The coconut gives a nice texture to the shrimp and is an excellent alternative for those looking for a low-carb meal option.
Ingredients
- 20 large raw peeled shrimp
- 1 large egg
- 50 g coconut flakes
- 25 g panko breadcrumbs
- 40 g all-purpose flour
- 0.5 tsp paprika
- 0.5 tsp chili flakes
- a pinch of salt
- some olive oil
Instructions
- Preheat the oven to 180°C.
- Prepare three bowls. Beat the egg in the first bowl and whisk it. Combine breadcrumbs and coconut in another bowl. Mix flour and spices in the third bowl (chili flakes, paprika, a pinch of salt).
- Pat the shrimp dry with a paper towel to remove excess moisture.
- Dip shrimp in the flour mixture, then in the egg mixture and then in the coconut & breadcrumb mixture, pressing to adhere.
- Drizzle the baking tray line with baking paper with some oil. Place the shrimp in a single layer. Lightly spray them with oil.
- Bake shrimp in the oven for about 13 minutes so they get a golden color, then take them out of the oven.
- Place shrimp on the plates and serve with some chili sauce. Enjoy!