1poundlarge shrimpabout 25, peeled (tails left on), deveined
1cupflaked unsweetened coconut
Salt and freshly ground black pepper
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.
Updated on August 2, 2021Originally Posted August 31, 2016