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

Baked Coconut Shrimp

4.4

( By Ellie )

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.

01 Information

Grade easy
Serving 4 servings
Calorie 203 Kcal
Prep Time 25 Mins
Cook Time 20 Mins
Total Time 45 Mins

02 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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03 Method

Step 1

Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
Step 2

Combine tangelos (or tangerines), bell pepper, cilantro, scallion, jalapeno and ¼ teaspoon salt in a food processor or blender. Pulse to form a chunky salsa. Set aside.
Step 3

Beat eggs in a small dish. Whisk flour, paprika and garlic powder in another small dish. Combine coconut and the remaining ¾ teaspoon salt in a third dish.
Step 4

Peel shrimp, leaving the tails on. Butterfly the shrimp by cutting halfway through the back, stopping at the tail, so they will stand tail up. Dredge the shrimp in the flour mixture. Dip in the egg and then coat with coconut, leaving the tail uncoated. Stand the shrimp tail-up on the prepared baking sheet. Discard any unused dipping mixtures.
Step 5

Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with the salsa.
Step 6

Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra-large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.
Step 7

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

04 Author

Ellie

1078 Recipes

Baked Coconut Shrimp

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