Try this somewhat unconventional, yet delicious take on shrimp by integrating coconut and tossing it into the oven. What you create will be a crispy, tropical shellfish that is equal parts tasty and healthy.
Recipe and photo courtesy Annie Chesson at The Garlic Diaries.
Makes 1 servings
- 6 jumbo shrimp, peeled and deveined (tails still attached if possible)
- 1/4 cup whole wheat panko
- 2 Tbsp shredded, unsweetened coconut
- 1 egg
- 1 tsp honey
- Lemon wedges to squeeze over top of the shrimp after baking (optional)
How to make it
Preheat your oven to 400°.
In a bowl, whisk together your egg, honey, and some salt and pepper. In another bowl, stir together your panko, coconut, and some salt and pepper.
Line a baking sheet with parchment paper, and set it near your breading station. One at a time, dip each shrimp (holding it by the tail) into the egg until it's coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl.
Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently.
Place each breaded shrimp onto your parchment lined baking sheet. Place in the oven and bake for 5 minutes. Remove, flip each shrimp over, and bake for another 5 minutes.
Serve with lemon wedges to squeeze over the shrimp.