Crispy Baked Coconut Shrimp🍤

Pre-heat oven to 350 degrees F.

Clean and devein the shrimp. Keep the tails on for easy handling. Drain water well.

Mix panko breadcrumbs, coconut flakes, and 2 tablespoons of oil. Bake until light golden brown, stirring in between for even coloring. Alternatively, toast on stovetop over low heat, stirring frequently.

Prepare a baking rack on top of a baking tray and spray with nonstick spray.

In a large bowl, whisk together egg, flour, milk, garlic powder, cayenne pepper, salt, and black pepper until smooth. Toss shrimp to coat with the mixture.

Using kitchen tongs, coat each shrimp in the toasted coconut mix, pressing gently to ensure it sticks.

Shake off excess breading and arrange shrimp on the wired rack.

Bake for 10-12 minutes, depending on shrimp size.

Sprinkle flaky salt on top if desired.

For the dipping sauce, mix sweet chili sauce, mayo, and Worcestershire sauce. Serve with coconut shrimp.

Equipment Needed

Spice Level:

Dietary