Coconut Shrimp

Our oldest son is a HUGE shrimp fan.  Seriously, huge.  I am pretty sure if we served him a plate full of shrimp he would eat every single piece of it!  So, we try to have shrimp on a somewhat regular basis, especially when I can find sales :-)  Because we seem to be trying panko with a lot of things lately, I did a little search for a breaded shrimp recipe, and I found a Coconut Shrimp recipe over at Skinnytaste that sounded pretty appealing!  Here is the recipe:

24 large shrimp, peeled and devined
1/2 cup shredded sweetened coconut
1/2 cup panko crumbs
1-2 tablespoons flour
1 large egg
Salt (to taste, likely just a pinch)
Cooking spray

Preheat the oven to 425F.

Line a baking sheet with aluminum foil and spray lightly with cooking spray.

In a bowl, combine the coconut, panko, and salt.

In a second bowl, place the flour.

In a third bowl, whisk the egg.

Line up your dishes in order: 1) Flour, 2) Egg, 3) Panko mixture, 4) Baking sheet.  Dip your shrimp in the flour, then egg, then panko, then place on the baking sheet.  Repeat this process until all the shrimp are done.  Lightly spray the shrimp with cooking spray.

Bake for 7 minutes on the middle rack, flip the shrimp, then bake for another 7-10 minutes, or until the shrimp are cooked.

We served ours with a sweet chili thai sauce.

VERDICT:
Shrimp are always a hit in our house, and we were "fighting" over the last ones on the tray.  These were great!  We enjoyed them as an appetizer on a hot day, eating out on our patio.  So very good!  A bit of work - so many shrimp to dredge and dip, but worth it!