Coconut shrimp brings back happy, happy memories for me. There is this restaurant in Charlotte (and other places I’m sure), called Firebirds, and they have a-may-zing coconut shrimp. So, so, so, so, yummy. And I always had so much fun going there for various celebratory occasions (it’s slightly fancy). Now, these aren’t exactly like Firebird’s because theirs have a good quarter inch of breading and are deep fried.
These are their lightly breaded, baked, healthier counterpart ?. But you still get what’s important: the tender shrimp, the crispy breading, and the flavor of yummy coconut. Coconut just makes me smile. It reminds me of spring and summer and vacation and beaches and everything that is awesome in the world. In fact, if you looked in my bathroom right now you would find coconut shampoo, coconut conditioner, coconut body wash, coconut face wash…must I go on? In my purse you will find coconut chap stick…I’ll stop.
My point is, coconut rocks whether you are lathering it into your hair or using it to bread delicious shrimp. Let me illustrate my love of these shrimp with the following fact: these six little dudes never even made it to a plate. Or to a table. I was standing up and eating them straight off the baking sheet once I finished photographing.
If this doesn’t illustrate the combination of my impatience and my love for this coconut shrimp, I don’t know what else does ?. Confessions…sometimes I’m not the most patient person.
These shrimp are also SO easy to make. They undergo a super-simple two step breading process before being popped into the oven for ten minutes and, ta-da! Delicious shrimp. Deeeeelicious.
I like to squirt a little lemon juice on top because…
- Lemon + shrimp = yaaassssssss ?.
- The more flava-flave the better. My motto in cooking.
Usually, coconut shrimp comes with a dipping sauce that is either mayo based or loaded with sugar…or both. So to health this up even more, we skip the sauce and add that extra element of flavor with a squeeze of lemon juice.
It does not get better than that, people, it does nooottt get better than that.
I am tempted to run by the store on my way home and snag a couple more pounds of shrimp and eat this FOR EVERY MEAL. Sadly, I must focus on divulging my fridge of its remaining food before this weekend (spring break trip coming up next week whattuuppppp [more on that later]) instead of buying even more food. BUT rest assured that the second I get home, these shrimp will be bought, breaded, and in my oven pronto.
As I was coating these shrimp and noticing how light and thin the breading was, I was a little doubtful that they would actually be able to compete with the deep fried coconut shrimp you get at restaurants. But I actually ended up really enjoying the light breading! You taste everything more. Rather than just tasting a deep fried crust, you taste the shrimp, the coconut, the bread crumbs, the lemon juice – everything. It’s the perfect amount of each ingredient!
So, back to Spring Break…it starts this upcoming Friday! Woop woop wooooooooooooop. Super pumped. One fun thing about teaching is that you still get to look forward to all the exciting school breaks – Christmas, summer, spring – but you don’t have to be a student. Score. Teaching is fun, and you still get the breaks!
I’m heading to Charlotte for the week to visit some friends and family. I’m really looking forward to it!
And then the weekend after we get back is a three day weekend because of Easter (yay Easter!). At that point, March is pretty much over, and my husband is that much closer to coming home! Exciting times. Exciting times.
ALMOST as exciting as this baked coconut shrimp…but not quite.
For you 21 day fix people, here are your container amounts:
- 1 red container (shrimp and egg)
- 1 orange container (coconut)
- 1/2 yellow container (bread crumbs)
*The lemon juice, honey, salt, and pepper are “free”*
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Baked Coconut Shrimp [21 Day Fix]
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 shrimp - 1 serving 1x
- 6 jumbo shrimp, peeled and deveined (tails still attached if possible)
- 1/4 cup whole wheat panko
- 2 tablespoons shredded, unsweetened coconut (1 orange container, packed)
- 1 egg
- 1 teaspoon honey
- Lemon wedges to squeeze over top of the shrimp after baking (optional)
- Preheat your oven to 400 degrees
- In a bowl, whisk together your egg, honey, and some salt and pepper
- In another bowl, stir together your panko, coconut, and some salt and pepper
- Line a baking sheet with parchment paper and set it near your breading station
- One at a time, dip each shrimp (holding it by the tail as you do) into the egg until it is coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl
- Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently
- Place each breaded shrimp onto your parchment lined baking sheet
- Place in the oven and bake for 5 minutes. Remove, flip each shrimp over, and bake for another 5 minutes
- Serve with lemon wedges to squeeze over the shrimp!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy shrimp recipes? Check these out: