Ingredients
- Large or jumbo shrimp, peeled and deveined
- Unsweetened shredded coconut
- Panko breadcrumbs
- Eggs
- Salt
- Pepper
- Garlic powder
- Cayenne pepper (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a shallow dish, combine shredded coconut and panko breadcrumbs; mix well.
- In another dish, whisk eggs with a pinch of salt and pepper.
- Dip each shrimp into the egg mixture, then coat with the coconut and panko mixture, pressing gently.
- Place coated shrimp on a parchment-lined baking sheet.
- Bake for 12-15 minutes, or until shrimp are pink and coating is golden brown.
Notes
- Ensure shrimp are patted dry before coating.
- Panko breadcrumbs provide a lighter and crispier texture.
- Do not overcrowd the baking sheet for even cooking.
- Monitor baking to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 4 shrimp
- Calories: 200 Kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg