Zutaten für Baked Coconut Shrimp
- 1 pound shrimp
- 1 cup panko bread crumbs
- ½ cup shredded sweetened coconut
- 1 teaspoon cayenne pepper
- ½ teaspoon chili powder
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup sweet chili sauce
- Pineapple
- cooking spray
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Zubereitung von Baked Coconut Shrimp
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and lightly spray with olive oil cooking spray.
- Rinse 1 pound of shrimp and pat them dry. Set aside.
- In a medium bowl, combine 1 cup panko bread crumbs, ½ cup shredded sweetened coconut, 1 teaspoon cayenne pepper, and ½ teaspoon chili powder. Mix well.
- Place ½ cup all-purpose flour in a shallow dish and whisk 2 large eggs in another shallow dish.
- Dredge each shrimp in the flour, then dip into the egg, ensuring it's fully coated. Gently shake each shrimp in the coconut mixture until evenly coated.
- Place the breaded shrimp on the prepared baking sheet, leaving some space between each. Lightly spray with olive oil cooking spray.
- Bake for 10-12 minutes, or until the shrimp are pink and opaque and the coconut is lightly golden brown.
- While the shrimp bake, prepare the chili jam: In a small saucepan, combine ½ cup chili sauce and ¼ cup fruit jam (such as apricot or mango).
- Heat over medium-low heat for 5 minutes, stirring occasionally, or microwave on high for 30 seconds. Stir and adjust sweetness/spice to taste.
- Serve the baked coconut shrimp immediately with the warm chili jam for dipping.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
6g
Fat
23g
Carbs
4g
