Baked Coconut Shrimp PT45M https://img4.recipesrun.com/201907/2019/1029/92/8/533215/300x200x90.jpg A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d'oeuvre. Be sure to use unsweetened shredded coconut or this baked coconut shrimp recipe will be too sweet—look for it near other baking supplies or in bulk at natural-foods stores or well-stocked supermarkets. 4 servings Ingredients: 1 pound raw shrimp (21-25 per pound; see Tip) 1¼ cups unsweetened shredded coconut ½ tsp. garlic powder 1½ tsp. paprika ⅓ cup all-purpose flour 2 large eggs 1 tsp. kosher salt, divided 2 tsp. minced fresh jalapeño pepper, or more to taste 1 scallion, chopped ¼ cup chopped fresh cilantro ⅔ cup chopped red bell pepper 2 cups chopped peeled tangelos, such as Minneola, or tangerines

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    Baked Coconut Shrimp

    Baked Coconut Shrimp
    A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d'oeuvre. Be sure to use unsweetened shredded coconut or this baked coconut shrimp recipe will be too sweet—look for it near other baking supplies or in bulk at natural-foods stores or well-stocked supermarkets.
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