This recipe is originally from Bobby Deen. We were skeptical about the shrimp at first glance, but after trying it, we couldn't get enough! And we're not shrimp lovers, so this recipe is definitely worth a try!
Ingredients
1 lb. Jumbo Shrimp (we used precooked so we didn't have to de-shell them!)
1/2 cup flaked, unsweetened coconut
6 tablespoons panko crumbs
3 tablespoons flour
2 egg whites
Salt and pepper to taste
1. Combine the panko crumbs, flour, and coconut in a bowl.
2. Whisk the egg whites in a separate bowl until slightly frothy.
3. Sprinkle the shrimp with salt and pepper.
4. Dip the shrimp in the egg whites, and then dredge through the bread crumb and coconut mixture so that the shrimp is coated.
5. Cover a baking sheet with aluminum foil, and spray with cooking spray. Place the coated shrimp on the baking sheet.
6. Spray the tops of the shrimp with cooking spray.
7. Bake the shrimp in the oven at 450 degrees for 8-10 minutes, or until the shrimp are golden on the outside and opaque in the center.
This was such a great recipe find, and perfect for summer time! If people who don't like shrimp love this recipe, then it must be good! The original recipe also included a dipping sauce, which we did not make, but if you search for this recipe and decide to make the dipping sauce let us know what you think!
-Mary and Caitlin
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