Baked Coconut Shrimp

Name: Baked Coconut Shrimp
Cook time: 20 min
Total time: 20 min
Ingredients: 1 cup Japanese panko or bread crumbs; 1/2 cup sweetened shredded coconut; 1/2 lb. tiger prawn or jumbo shrimp, peeled, deveined, but leave tails intact; 1 large egg, slightly beaten; 1/2 cup mayonnaise; 1/2 tablespoon chili sauce or Sriracha to taste; 1/2 tablespoon finely minced onion; 1/2 tablespoon finely chopped celery; 1 squirt lemon juice

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rasamalaysia.com

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 2

Author : Rasa Malaysia

baked coconut shrimp

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup Japanese panko or bread crumbs1/2 cup sweetened shredded coconut1/2 lb. tiger prawn or jumbo shrimp, peeled, deveined, but leave tails intact1 large egg, slightly beaten1/2 cup mayonnaise1/2 tablespoon chili sauce or Sriracha to taste1/2 tablespoon finely minced onion1/2 tablespoon finely chopped celery1 squirt lemon juice

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Instructions

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Step 1

Mix the panko and coconut flakes in a shallow bowl. Set aside. Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.

Step 2

Heat up the oven to 400°F (207°C).

Step 3

Pat dry the shrimp with paper towels and dip each shrimp into the beaten egg, and immediately roll the shrimp with the panko and coconut flakes. Shake off the excess. Dip the shrimp into the egg again, and roll the shrimp with the panko mixture for second coating. Make sure the shrimp is evenly covered with the panko and coconut flakes.

Step 4

Place the shrimp on a cookie sheet lined with parchment paper and bake in the middle rack for about 15 minutes, or until they turn light to golden brown. Serve immediately with the Spicy Tartar Sauce.