So many think seafood can be a scary thing to try to cook in your kitchen, but it doesn’t have to be. I’d like to show you a few simple seafood dishes that anyone can make at home. So here’s number one -shrimp- the most popular seafood in the US.
I love getting coconut shrimp at a good restaurant, and haven’t had it in a while. But fried foods don’t sit well with me, so just like oven baked fried chicken, I set out to figure out a way to make this awesome shrimp at home, in my oven. After some pondering and mild research, I came up with this gem of a recipe, and will never go back to fried coconut shrimp again! And it helps that baking these golden beauties saves me 150 calories and nearly 20 grams of fat, than if I were to fry them or pick them up at a restaurant or freezer aisle.
Baked Coconut Shrimp
This shrimp recipe is super easy, full of flavor, and screaming, “Healthy!” And that’s what I like to hear!
18 Shrimp (small-medium sized, peeled and deveined and rinsed)
1/4 Cup Water
2 Egg Whites
1/2 Cup Shredded Coconut (sweetened)
1/4 Cup Panko
3 Tbs Flour
3 Tbs Corn Starch
1/4 tsp. Cayenne Pepper
1/4 tsp. Salt
1/4 tsp. Garlic Powder
Preheat oven to 450 degrees
1. Take 1/4 cup water and a quarter of the lime and juice it into the water and throw in that piece of lime into the water as well. Take the rinsed and prepared shrimp and either put them in a large bowl or a ziploc bag with the lime water. Set aside. (Do not let it sit for more than 10 minutes).
2. While the shrimp is marinating, prepare your egg whites, dredge, and breading. In one bowl mix the 2 egg whites together. In another bowl, combine the flour, cornstarch, cayenne, garlic, salt, and garlic powder. In a third bowl, combine the coconut flakes and panko.
3. Line a cookie sheet with either foil or parchment paper. Set your bowls up in an assembly line of flour mixture, then egg whites, then coconut. Drain and dry your shrimp. Then, grabbing each shrimp by the tail, dredge the shrimp in the flour mixture lightly, then dip in the egg whites, and then roll in the coconut and panko breading. Then place on your cookie sheet at least an inch apart. I kept a hold of the tail with one hand because that doesn’t need to be coated, keeping the other hand free from getting wet from the egg whites, so I could use my dry hand to help roll and pat on the coconut at the final stage.
4. Bake at 450 for approx 8-10 minutes. Keep a watchful eye on the shrimp. If you over cook them, they will become chewy. I would test a shrimp at 8 minutes to determine the doneness, and how much longer, if any, they need to cook. To determine if the shrimp is cooked and not overcooked, you will need to ensure that the shrimp is opaque in the middle and no longer translucent. Your shrimp should also be firm, but not hard or chewy. Enjoy!
Prep: 15 minutes
Cook: 10 minutes
Makes: This is enough for 18-24 small shrimp. A serving size is 6 shrimp.
I served the shrimp with some sweet chili sauce that I added some honey to, some rice, and a roasted bell pepper to make it a meal. These would be perfect for an appetizer or hors d’oeuvres at a party as well! I do want to make a pineapple sauce for this sometime, I’d love to hear any sauce suggestions from you!
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