Coconut Shrimp

Ok, I honestly can't handle the thought of zucchini after last week so we're started this week off with an Asian flair. We have baked coconut shrimp fairly and we think they are delicious.

Coconut Shrimp

1/2 lb shrimp - peeled, deveined
2 tablespoons flour
1 egg, beaten
1/3 cup sweetened coconut
1/3 cup panko bread crumbs
cooking spray

1. Preheat oven to 400 degrees. Prepare cookie sheet: line with foil, top with oven-safe cooling rack, spray with cooking spray
2. Put flour in a bowl or plate and add salt & pepper to taste. Put egg, beaten, in a separate bowl. Combine coconut and panko on a third plate.
3. Dip shrimp in flour, then egg, then coconut/panko. Line them up on the cooking rack/tray. To be honest, I did it the sloppiest possible way but it made it so much easier. I put all of the shrimp into the flour at once and coated them. Then I put them all into the egg at once and coated them. Then, one-by-one I dipped them into the coconut/panko mixture and then put them on the tray. One hand was the "wet hand" to pull the shrimp out of the egg and drop them into the panko while the other hand was the "dry hand"which coated the shrimp in panko and transferred them to the tray.
4. Once all shrimp are on the try, spray lightly with cooking spray.
5. Bake for 10 minutes, flip, spray with cooking spray and cook another 8-10 minutes or until done.
6. We like to dip them in sweet and sour sauce

AEM