Baked Coconut Shrimp [21 Day Fix]
- Author: Annie Chesson
- 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!
