A blog about life, food and photography.

Baked Coconut & Panko Shrimp

Baked Coconut & Panko Shrimp

Baked Panko & Coconut Shrimp – all the flavor, without all the grease. Sounds corny but that pretty much sums it up.

But if you would like my fried version, here is the link. I love the crispy, juicy golden fried version of these but I’m trying to lay off the fried stuff (along with the sweet stuff, the buttery stuff, the cake stuff, the carb stuff…) and change some of my recipes to more healthy versions. I was surprised at how tasty these shrimp were after I baked them. The only couple differences between frying and baking were 1) the coconut flakes didn’t turn golden brown, though they were still crispy and 2) they weren’t greasy whatsoever.

If anything, this is a lot easier and less messy than dealing with deep-frying.

I also whipped up a mango dressing to drizzle over shrimp, and served it over a salad. You can omit the salad if you’d like and just serve it as a sauce for dipping. The recipe for the dressing is below.

 

Baked Coconut & Panko Shrimp (makes 1 lb.)

Ingredients:

    • 1 pound of de-veined, butterflied shrimp
    • 1 cup of tempura flour
    • 1 egg
    • 1 cup of Panko bread crumbs
    • 1 cup of coconut flakes

Directions:

1) Preheat oven to 425 degrees.

2) De-vein and butterfly 1 pound of shrimp. Pour 1 cup of tempura flour in bowl, whisk one egg into another bowl, and combine 1 cup of Panko crumbs with 1 cup coconut flakes on a plate.

3) Dredge shrimp in tempura flour. Shake off excess flour, coat with egg mixture. Shake off excess egg, coat in Panko/coconut mixture, set on a lightly greased baking sheet.

4) Bake for 6 minutes in the oven. Turn over once and bake another 6 minutes. Serve warm.

 

_______________________________________________

DSC_0019 (3)

Preheat oven to 425 degrees.

De-vein and butterfly 1 pound of shrimp.

DSC_0019

Combine 1 cup of panko crumbs with 1 cup coconut flakes on a plate.

DSC_0018

Pour 1 cup of tempura flour in bowl, whisk one egg into another bowl.

DSC_0008

Dredge shrimp in tempura flour. Shake off excess flour, coat with egg mixture. Shake off excess egg, coat in panko/coconut mixture, set on a lightly greased baking sheet.

DSC_0011

Bake for 6 minutes in the oven. Turn over once and bake another 6 minutes. Serve warm.

DSC_0006

If you would like to serve the shrimp with a mango dressing over salad:

Mango Dressing

Ingredients:

  • 1 cup mango chunks
  • 3 Tbsp lime juice
  • 1/4 cup Canola oil
  • 1 Tbsp. honey
  • dash of habernero sauce
  • 1/4 tsp. salt
  • 1/2 tsp. sesame oil

Directions:

1) Combine all ingredients. Set in fridge until ready to use.

DSC_0016



5 thoughts on “Baked Coconut & Panko Shrimp”

  • Hi Candy !
    Love Panko bread crumbs…..it’s really what inspired me to learn how to make my own bread crumbs – in case I am ever in need.
    I was wondering if you are still up for the invitation of cooking up that snow white coocnut vanilla cake….remember?
    Take care 🙂

  • Catalina – I am actually trying to figure out ideas for a dinner I am hosting next weekend, and your coconut cake sounds like a great dessert idea. So I’ll look forward to making it then!

  • This recipe sounds fantastic and easy! It’s definitely going in my “to make someday” list (which is constantly growing). Just one thought: since the coconut didn’t brown in the oven you could toast it in a toaster oven or in a pan until golden before using it in the breading.

Leave a Reply

Your email address will not be published. Required fields are marked *