Baked Coconut Shrimp

• Seafood

  • 25 1 pound large shrimp, large

• Produce

  • 1/2 tsp Garlic powder

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Salt and freshly ground black pepper

• Nuts & Seeds

  • 1 cup Coconut, flaked unsweetened

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Other

  • ½ teaspoon paprkia (optional

Found on therecipecritic.com

Ingredients

• 1 pound large shrimp (about 25), peeled (tails left on), deveined
• 2 large eggs
• 1 cup flaked unsweetened coconut
• ½ cup panko breadcrumbs
• ½ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon paprkia (optional)
• Salt and freshly ground black pepper

Directions

• Pre-heat oven to 425F. Grease a cookie sheet with oil and set aside.
• Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.
• Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere.
• Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.