Skinny Coconut Shrimp
This coconut shrimp from Skinnytaste was the main dish for our Valentine's Day dinner the other night - served along with olive bread and green bean "fries". It was so good we polished off a pound of shrimp between the two of us. Not sure if I should be proud of that, but hey, one of our first dates was eating a giant sandwich meant for 4. So anyway, I definitely recommend making this shrimp!
What you will need:
1 lb large raw shrimp, peeled and deveined (I used Trader Joe's Wild Argentinian Red Shrimp which is said to have a "sweet lobster like flavor")
1 cup shredded sweetened coconut
1 cup panko crumbs
1/2 cup flour
2 large eggs
pinch of salt
non stick spray
The original recipe called for less coconut, panko, flour, and eggs, but I found myself needing this much. Depending on the exact size of your shrimp, you may need more or less than I used. The original also has a recipe for a sauce, but we used sweet thai chili sauce and liked it. Serves 6 (or, like I said in our case, 2)
Preheat oven to 425 and spray a non stick baking sheet with cooking spray.
Combine coconut flakes, panko, and salt in a bowl. In a separate bowl, place the flour. In a third bowl, whisk the eggs.
Dip the shrimp in the flour, shaking off excess, then into the eggs, and then into the coconut panko mixture.
Put shrimp on the baking sheet and spray the top of them with more cooking spray. Bake on the middle rack for about 10 minutes, turn shrimp over, and cook for another 6 minutes or so (or until cooked through).
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