About This Recipe
The succulent flavors of shrimp and coconut plus the crispy texture of the crust is so good together. This is a crowd pleaser!
1 cup panko breadcrumbs
1⁄2 cup shredded sweetened coconut
1 tsp salt
1⁄2 tsp black pepper
1⁄2 cup flour
2 eggs, beaten
12 oz large shrimp, peeled and deveined
TVF Craig’s Dressing for marinade & dipping
Preheat the oven to 450°F.
Combine the panko, coconut, salt, and pepper on a plate.
Place the flour on a separate plate and the egg in a shallow bowl.
Working with a few at a time, coat the shrimp with flour, then egg, then finally with the bread crumb mixture, rolling the shrimp around so they are fully covered.
Place the breaded shrimp on a nonstick baking sheet and bake for 10 minutes, until the shrimp are firm and cooked through and the coating is nicely browned and crispy.
Serve with Craig’s Dressing for dipping.