Snackable Coconut Crusted Shrimp
Ingredients
- 1 lb jumbo tail-on shrimp, peeled and deveined
- ½ cup Bob’s Red Mill All Purpose Flour or Gluten Free Baking Flour
- 1 tsp Tacoma Boys Granulated Garlic
- ½ tsp Tacoma Boys Gourmet Paprika
- Pinch salt and pepper
- 2 eggs
- ½ cup Bob’s Red Mill Unsweetened Shredded Coconut
- ½ cup Kikkoman Panko Bread Crumbs or Ian’s Gluten Free Panko Breadcrumbs
- Spectrum Olive Spray Oil
- Thai Kitchen Sweet Red Chili Sauce, to serve
Preparation
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Preheat & Prep
Preheat the oven to 425°F (220°C). Place a large wire rack on top of a large baking sheet. -
Set Up the Breading Station
In one small bowl, mix together the flour, garlic powder, paprika, and a pinch of salt and pepper. In a second bowl, whisk the eggs. In a third bowl, combine the coconut flakes and bread crumbs. -
Bread the Shrimp
Pat the shrimp dry. Holding each shrimp by the tail, dredge it in the flour mixture, coating both sides. Dip into the egg, letting excess drip off, then press into the coconut mixture until well coated. Place on the wire rack–lined baking sheet. Repeat with remaining shrimp, then lightly spray the shrimp with oil. -
Bake the Shrimp
Transfer the baking sheet to the oven and bake for 8–12 minutes, depending on shrimp size, until opaque and cooked through. -
Serve with Sauce
Serve hot with sweet chili sauce for dipping.