You can bake the shrimp … I served them with two dipping sauces from this site, Yummy Honey Mustard Dipping Sauce and the dipping sauce in Coconut Tilapia with Apricot Dipping Sauce. I didn't quite know what to think about baking shrimp for 15 or 20 minutes but I took them out at 16 minutes and they were absolutely perfect! Use a Thai Chili Glaze as dip... will make again and again!! Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Nutrient information is not available for all ingredients. Your daily values may be higher or lower depending on your calorie needs. Coconut Fried Shrimp. It really does taste exactly like Outback's. This coconut “popcorn” shrimp is breaded in sweet coconut, sesame seeds, oven-baked, then dipped in a spicy, tangy Thai chili lime sauce made with sweet, juicy pineapple chunks. Amount is based on available nutrient data. Arrange them on additional paper … This Baked Coconut Shrimp recipe serves up tender and crispy coconut shrimps made using raw shrimps, then coated with a coconut breading mixture, and baked to perfection in the oven. Unlike most coconut shrimp recipes which are deep-fried, this one is easily baked up in the oven, which means less fat and calories. This was AMAZING! Place in greased baking dish and repeat process with remaining shrimp. Here's the orange marmalade sauce recipe I used: 1 cup of orange marmalade, two tablespoons horseradish, and two tablespoons dijon mustard. Disappointing....cocoanut should be pulsed finer, it was too sweet and overtook the prawns. The cayenne provided a nice bite - not too spicy at all. First, coat the shrimp with some beaten egg, then coat generously with the bread crumbs (panko) plus coconut flakes, then dip into the egg again, and coat with the bread crumbs second them. You saved Baked Coconut Shrimp to your. Info. Rinse the cleaned shrimp and pat dry with paper towel. Make sure to turn the shrimp once halfway through cooking so both sides brown. Preheat an oven to 400 degrees F (200 degrees C). Not every fried food can be made in the oven, but in the case of these baked coconut shrimp, the results are just as good as the original preparation (and noticeably healthier). In this recipe, jumbo shrimp are dipped in a light batter and dredged in a coconut coating and baked to a toasty golden brown. Beat the 3 eggs together in a medium bowl. This easy baked coconut shrimp recipe is great if you're looking to make something special to serve as an appetizer or finger food, but don't want to spend too long making it. Lightly spray with nonstick spray or drizzle with oil. Clean shrimp, rinse, and pat dry. COOK YOUR BAKED COCONUT SHRIMP . Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes. Rinse and dry shrimp with paper towels. Your email address will not be published. The coconut was just toasted and the shrimp were not over cooked. CRISPY shrimp all covered in tasty coconut that crunches like it's been deep-fried. Meanwhile, put the eggs in one shallow dish. Probably because there were so many more shrimp, in the end I had to use 4 egg whites and the entire 14 oz bag of shredded coconut. Place shrimp on baking sheet in a single layer, not touching. A super fantastic recipe! Creamy Chicken Gnocchi Soup (Olive Garden Copycat). Shrimp is a perennial favorite among Food Network fans, so we've collected the best of the best coconut shrimp recipes for you to savor anytime. The concept is good but it needs some tweaking.......sorry, Congrats! Great for dinner or as an appetizer. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Lastly, toss the shrimp in coconut flakes being sure to coat as much of the shrimp with coconut as possible. All rights reserved
. Using tongs, … The actual amount of the breading consumed will vary. These easy and healthy coconut … The nutrition data for this recipe includes the full amount of the breading ingredients. The secret to truly crispy baked coconut shrimp is in the breading. No gift befits the food-obsessed people in your life like a cookbook. 1 pound large shrimp, peeled and deveined. Preheat oven to 400 F degrees. These baked coconut shrimp come out of the oven crispy and delicious, perfect for dipping in the sauce of your choice (might I suggest a sweet chili sauce?) Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Coconut shrimp is one of my favorite appetizers . :) Thanks for sharing!!! Tasted great though! Mix cornstarch, salt, and cayenne pepper in a shallow bow; … Large plump shrimp, coconut, panko breadcrumbs, and seasonings go beautifully together to create … Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Well, we really enjoyed this one!! Bake shrimp in the 475 degree oven for 7-8 minutes, until they are bright pink and cooked … (My shrimp did look like little macaroons, I had so much coconut on them!) I made this for the Recipe Group this week with 21-25 count shrimp and assembled them about two hours before baking, covered and refrigerated. I will definately make this again. In a small bowl, combine the coconut and panko. this link is to an external site that may or may not meet accessibility guidelines. 1 1/2 baking powder 1/4 salt 2 sweetened flaked coconut 24 shrimp large, peeled and deveined (with tails on) The shrimp is crisp and crunchy on the outside and tender on the inside thanks to the mixture of panko breadcrumbs and shredded coconut which I used to coat the shrimp. Crispy coconut shrimp is a favorite appetizer or snack with a hint of sweetness, lots of texture and tropical flavors. In a separate small bowl, break the egg and whisk lightly, and in a third bowl, whisk together the flour and seasonings. Absolutely delicious! Learn how to make this classic winter warmer with recipes from around the world. I had medium shrimp on hand (60 80 count per pound) and used those to make this dish. I did everything as stated in the recipe, except that I cut down the amount of coconut in an effort to save on sugar and calories (a little coconut goes a long way)...not to mention, I wanted to save those calories for my sauce! Serve with the dipping sauce. Repeat with all the shrimp until done. Cook in the oven for 15 to 20 minutes, flipping halfway through, until the shrimp is no longer translucent in the middle and the coconut … Place the shrimp on the baking sheet in a single layer. We prepared these exactly as written and they are absolutely perfect. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Dredge each piece of shrimp in the coconut flour mixture, dip in the egg shaking off the excess, and … Baked in the oven (with a special trick) so you don't have to pull out your deep-fryer or visit your local pub to satisfy your crispy … Shake off excess and drop shrimp into ziplock bag with coconut mixture. This was pretty good but I think if I make it again I'll pulse the coconut in the food processor to make it a little finer. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through. Bake until golden brown and cooked through, about 10 minutes. Shove them in the oven and bake until golden brown and you have the most appetizing, amazing, and absolutely mouthwatering coconut shrimp. https://www.tasteofhome.com/recipes/baked-coconut-shrimp-apricot-sauce Place in a single layer on baking sheet and … There is nothing not to love about crispy and crunchy breadcrumb coated fried shrimp, with sweet coconut flakes, and served with a sauce! Add comma separated list of ingredients to exclude from recipe. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Lightly spray with nonstick spray. I have had cocoanut prawns in a high end restaurant and the cocoanut was very fine. Place the shrimp on the baking sheet in a single layer. Hold shrimp by the tail and dip and coat the … Dip each shrimp in the egg and then dredge in the coconut mixture. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. I will make this often. In the summer we make a lot of grilled shrimp, but this baked coconut shrimp is great for cool days and parties! Press the coconut flakes onto all sides of the shrimp, shake, then place on the baking rack. Awesome!! Last, place in the coconut mixture, covering the shrimp and gently pressing the coconut into both sides to help it stick. I found a copy-cat recipe on-line for Outback's sauce that they serve with these - 1/2 cup orange marmalade, 2 teaspoons stone ground mustard with seeds, 1 teaspoon prepared horseradish and a dash of salt. Then lay on an oiled sheet pan so that none of the shrimp are touching. Shake until shrimp are coated. In another bowl add unsweetened coconut flakes. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Preheat oven to 425F. I serve with orange marmalade for dipping. Dip shrimp in flour, then egg, letting excess drip off, then in coconut mixture, pressing it in to help it stick. We love coconut shrimp so I was very happy to see this recipe chosen for the Recipe Group this week. I mixed sugar free apricot preserves, horseradish and dijon mustard (can't remember the measurements...just did it all to taste), and it was a great combination. Add comma separated list of ingredients to include in recipe. Oven Baked Coconut Shrimp is a healthier way to make one of the most delicious foods on the planet. With this method, the breading … about 25, peeled (tails left on), deveined. https://www.food.com/recipe/oven-baked-coconut-shrimp-low-fat-176403 We will be making and enjoying these often. I had 1 lb of 30 count shrimp and the measurements turned out perfect. The recipe is perfect as stated, i wouldn't change a thing. Bake for … But, the results were worth it, so give it a try!! The shrimp were perfectly cooked and the coconut breading was crunchy and very flavorful, but not overly sweet. Percent Daily Values are based on a 2,000 calorie diet. Place on the prepared baking sheet, and repeat with the remaining shrimp. The only drawback was that this is very messy to make, at least for me. 310 calories; protein 22.5g 45% DV; carbohydrates 29.3g 9% DV; fat 11.4g 18% DV; cholesterol 172.6mg 58% DV; sodium 927.7mg 37% DV. YUM! Thanks for sharing! Allrecipes is part of the Meredith Food Group. Shrimp rolled in seasoning and coconut, coated lightly in oil and baked until perfectly crispy. This was a great recipe, and so much more healthy than frying! In a third bowl, add the coconut flour together with sea salt and pepper, wish together well. This is going into the file under "Keeper". Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. It’ll be … These gluten-free Baked Coconut Shrimp are cooked to a golden brown and served up with a tangy Avocado-Lime Dip that takes this dish to a different level! Bake for 10 minutes. Whether you’re looking for a tasty … They took 14 minutes on convection bake in my oven. Place the coated shrimp on the oiled baking sheet. Repeat with all remaining shrimp. Take each shrimp by the tail and lightly dip into the coconut flour; next dip into egg white, then dredge in unsweetened coconut flakes, pressing lightly onto both sides of the shrimp to adhere. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It’s all about double toasting – toast the panko breadcrumbs and coconut before you bread the shrimp and let it crisp up again while the shrimp bakes. https://mealplans.cooksmarts.com/recipes/176-baked-coconut-shrimp Rinse and dry shrimp with paper towels. While shrimp … Lightly coat a baking sheet with cooking spray. Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the … Both were very good. I think next time I may add a bit more Cayenne pepper to the cornstarch mixture, since I like things pretty hot, but other than that think the recipe is perfect as is. Information is not currently available for this nutrient. This crunchy coconut shrimp is baked instead of fried, and so easy! Wow, I have to say this was one of those surprise good meals! Dry the shrimp with paper towels until they are completely dry. Lay them on a … Spray lightly with nonstick cooking spray or drizzle with oil. Just used 2 whole eggs instead of the egg whites and they came out great!! Transfer half the flour mixture to a third bowl and stir in the coconut. I baked them for 18 minutes, flipping halfway though. This baked coconut shrimp is healthier than fried, and super easy to make. Dip shrimp, a few at a time, in egg whites. Add fresh limes and Thai basil for a finishing touch. Place cornstarch and coconut on two separate plates. Are absolutely perfect, coated lightly in oil and baked until perfectly crispy about 10 minutes towels they! Was too sweet and overtook the prawns the world were perfectly cooked and shrimp! 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