Coconut Shrimp
Author: Kelly Donlea
This delicious preparation method adds rich flavor and elegant presentation to shrimp. And the preparation calls for baking, so it does not add fat. If you choose, you can fry these shrimp in oil, but it is not needed for great flavor.
Ingredients
- 2 pounds shrimp, deveined (tails can be left on)
- 3/4 cup flaked coconut
- 3 eggs
- 1/2 cup breadcrumbs
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sugar
- pinch pepper
- 1/2 cup Apricot or Orange Marmalade
- 3 tablespoons spicy mustard
Preheat oven to 400 degrees F. Spray baking sheet with cooking spray. Combine bread crumbs and all seasonings together in a bowl. Set aside. In another smaller bowl, lightly beat the eggs. In a third bowl, place the coconut. Holding the shrimp by their tails, dip first into the beaten egg, then in the breadcrumb mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on its side on baking sheet. Bake for 15-20 minutes, or until coconut is light golden-brown. Turn the shrimp halfway through baking.
Combine marmalade and mustard for dipping sauce.
