The minute I saw this recipe in Clean Eating Magazine, I knew I wanted to make it soon! My mouth was watering just checking out the pictures and it looked like a fresh idea to our meal rotation that wasn’t too complicated. Perfect for a quiet night in after a long holiday weekend!
Which means I made it Monday night. I did skimp on the homemade dip though and just picked one up at the store.
I was a huge fan of this recipe before I even put it into the oven. Three bowls, four ingredients, and it all reminded me of a fun art project.
Don’t these guys look tasty? The whole time, I kept thinking about what else can I dip into coconut/panko and bake?
I would suggest baking them slightly longer than suggested to get your shrimp EXTRA crispy!
In less than 20 minutes, dinner was served!
And it was a really good dinner!
We will definitely be making these again soon and adding them to our meal planning rotation!
I am a huge fan of a quick, easy, healthy, and satisfying dinner!
And I think that you will enjoy this recipe too!
Baked Coconut Shrimp
Olive oil cooking spray
2/3 cup whole wheat flour
2 large eggs
6 tbsp panko bread crumbs
1/2 cup shredded unsweetened coconut
1/4 tsp sea salt
1/4 tsp ground black pepper
24 shrimp, peeled and deveined, tails on
Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil and mist with cooking spray. Place 3 wide, shallow bowls on work surface. To first bowl, add flour; to second bowl, add eggs and beat lightly; to third bowl, add panko, coconut, salt, and pepper and stir to combine.
Pat shrimp dry with paper towels. Holding 1 shrimp by the tail, dip in flour, shaking off excess. Quickly dip in egg, then in coconut mixture, coating thoroughly. Place on baking sheet and repeat with remaining shrimp. Bake for 11 minutes (or longer if needed), turning once, until shrimp are firm to the touch and browned.