Recipe For Coconut Baked Shrimp with Pina Colada Sauce

If you are looking for a delicious Coconut Baked Shrimp, this is it!

1 pound large raw shrimp - Cleaned and Deveined
1 teaspoon olive oil
2 egg whites
1/2 cup panko (flaky, Japanese-style bread crumbs)
1/2 cup sweetened flaked coconut
1/2 cup light sour cream
1/4 cup cream of coconut (sold with cocktail mixers)
1/4 cup canned crushed pineapple (undrained)

Heat oven to 450 degrees.

After shrimp are cleaned and deveined, butterfly the shrimp.

Lightly coat a baking sheet with oil. Beat egg whites in a shallow bowl. Combine panko and coconut in another shallow bowl. Dip shrimp in egg whites, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet as you go.

Bake 5 minutes per side, or until light golden brown.

For sauce, combine sour cream, cream of coconut and pineapple. Serve with your baked coconut shrimp.

You might also like these recipes:
Caribbean Coconut Shrimp or another baked shrimp recipe like this: Baked Coconut Shrimp

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