Oven Baked Coconut Shrimp Recipe with Dipping Sauce
If you are looking for Oven Baked Coconut Shrimp Recipes you have come to the right place.
This baked coconut shrimp recipe uses toasted coconut and panko bread crumbs. Mmm! Enjoy some for dinner tonight.
3 cups shredded sweetened coconut -toasted
*Panko bread crumbs can be found on the Asian aisle of most major grocery stores.
Preheat the oven to 350°F.
Spread the coconut evenly on an ungreased sheet pan and toast in the oven, stirring occasionally, until golden, 8 to 10 minutes.
Increase oven temperature to 400°F.
To prepare the shrimp, line a sheet pan with parchment paper. In a shallow dish, whisk together the flour, bread crumbs, cayenne pepper, and salt. Place the toasted coconut in another dish. Place the egg whites in a medium bowl and whisk until frothy. Pat the shrimp dry and dip first in the egg whites, then the flour, back in the egg whites, then roll in the coconut.
Arrange the shrimp on the prepared pan and spray lightly with cooking spray. Bake 12 to 15 minutes, until cooked through and golden.
To make the sauce, in a small bowl combine the pineapple, red onion, cilantro, pineapple preserves, jalapeno, and lime juice. Season with salt and pepper. Serve alongside the baked coconut shrimp.
You might also enjoy these Coconut Shrimp Recipes: