Baked Coconut shrimp

Coconut shrimp is one of my favorite things! Yum! So, when I saw a recipe for coconut shrimp from skinny taste, I knew I wanted to make it.
The steps are pretty simple. First, you assemble all the dishes for coating the shrimp. The coconut flakes, panko and salt are combined in a bowl. I put the flour on a small plate. And I whisked the egg in a small bowl.

Unfortunately, I didn’t have uncooked shrimp, so I had to use cooked shrimp instead. I dipped the shrimp in the flour, making sure it was coated, then I dipped it into the egg and dropped it into the coconut mixture.

Once all the shrimp were done, they baked in an oven for 10 minutes on one side, and about 6 on the other.


For the dipping sauce, the recipe called for apricot preserves, rice wine vinegar and red pepper flakes. But, in my fridge, I already had apricot chili jam. So, I added a bit of rice wine vinegar to it and used it as the sauce.


The dipping sauce was okay. I prefer store bought sweet chili sauce over this dipping sauce though. A piña colada sauce would go great with this shrimp as well!


Feel free to comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s