Make your guests feel right at home in ‘da islands’ with this quick and tasty Baked Coconut Shrimp. Recipe serves four.
1 Tbsp. oil
1/4 cup flour
1/2 tsp. each dry mustard and salt
2 Tbsp. cream or evaporated milk
1/4cup sweetened flaked coconut
1/3 cup breadcrumbs
1 lb. large shrimp, peeled and deveined
Dipping sauce (duck sauce, Chinese mustard, sweet chili sauce or marmalade)
Preheat oven to 400 degrees. Lightly coat a foil-lined baking sheet with oil. Mix flour, mustard, and salt in a shallow bowl. Mix egg and cream in a second bowl, then mix coconut flakes and breadcrumbs in a third bowl.
Working with one shrimp at a time, dredge in flour mixture, then dip in egg mixture, and roll in the breadcrumb/coconut mixture making sure to coat the shrimp well. Place on the prepared baking sheet and repeat with the remaining shrimp.
Bake (or sauté with additional oil) five minutes, then flip shrimp and cook three minutes more or until shrimp are firm and coconut is browned. Serve on a platter with assorted dipping sauces.
By Lori Ross, Southern Boating May 2018