Coco Loco Shrimp
Recipe GLPR7c92eadf96c682
Crispy coconut and panko-crusted shrimp with a tropical Caribbean flair. These golden, crunchy shrimp are coated with toasted coconut flakes and panko breadcrumbs for an irresistible texture. Baked to perfection for a healthier take on a classic island favorite.
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Ingredients
1 pound medium shrimp, peeled and deveined
1 cup all-purpose flour
1 cup unsweetened coconut flakes, chopped if large
2 cups panko breadcrumbs
Water as needed for dampening
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a small bowl, combine the panko breadcrumbs and unsweetened coconut flakes. Mix thoroughly until evenly distributed.
Place the all-purpose flour in a shallow dish. Lightly dampen the peeled and deveined shrimp by misting them with water or dipping them briefly in water, then let excess water drip off.
Working with one shrimp at a time, coat it lightly in the flour, shaking off any excess. Then dip the floured shrimp into a small bowl of water again to create a sticky surface.
Immediately press each dampened shrimp into the panko-coconut mixture, coating all sides evenly. Shake off any excess coating and place on the prepared baking sheet.
Arrange the coated shrimp in a single layer on the baking sheet, leaving space between each piece.
Bake for 10 to 12 minutes, until the shrimp are opaque throughout and the coating is golden and crispy. Shrimp are fully cooked when they reach an internal temperature of 145°F or when the flesh is opaque and firm.
Remove from the oven and serve immediately while the coating is still crispy.
