π₯₯π€ Baked Coconut Shrimp Recipe π€π₯₯
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4
Ingredients:
- 2 cups panko breadcrumbs
- 1 1/2 teaspoons cumin
- 1/2 cup flaked coconut
- 3/4 garlic clove, minced
- 1 teaspoon pepper
- 1 egg white
- 24 large shrimp, peeled and deveined
Instructions:
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Preheat your oven: Start by preheating your oven to a toasty 500Β°F. This high heat will give your coconut shrimp that perfect golden crispiness.
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Prepare baking sheet: Grab a baking sheet and give it a light spray with olive oil. This will prevent your shrimp from sticking and make cleanup a breeze!
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Whip those whites: In a bowl, beat the egg white until it’s nice and frothy. This will be your binding agent, helping the coconut coating stick to the shrimp.
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Mix the coating: In a small plastic bag, combine the panko breadcrumbs, cumin, flaked coconut, minced garlic, and pepper. Seal the bag and give it a good shake to evenly distribute the flavors.
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Coat the shrimp: Now, it’s time to get hands-on! Dip each shrimp into the beaten egg white, ensuring it’s well coated. Then, drop it into the plastic bag of coconut mixture. Shake, shake, shake until the shrimp is fully coated in that delicious coconutty goodness.
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Arrange on the baking sheet: Carefully place each coated shrimp onto the prepared baking sheet, giving them a little space to crisp up evenly.
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Bake to perfection: Slide your baking sheet into the preheated oven and let those shrimp bake for about 6 minutes on each side. Keep an eye on them – you want them to turn a beautiful golden brown and be cooked through.
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Serve and enjoy: Once your baked coconut shrimp are golden and crispy, it’s time to dig in! Serve them up hot with your favorite dipping sauce or alongside a fresh salad for a satisfying meal.
Nutritional Information:
- Calories: 268.9
- Fat: 7.1g
- Saturated Fat: 4.7g
- Cholesterol: 45.4mg
- Sodium: 573.6mg
- Carbohydrates: 38.2g
- Fiber: 3.4g
- Sugar: 8.5g
- Protein: 12.7g
Recipe Notes:
- Customization: Feel free to
