- 1/2 pound large shrimp (I buy the Target Market Pantry 41/50 count per pound tail-off, peeled, and deveined)
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/2 cup unsweetened shredded coconut
- 3/4 teaspoon kosher salt
|The breading process.|
|Baked coconut shrimp.|
Spicy-Sweet Dipping Sauce
|sauce ingredients - chili garlic sauce and orange marmalade. |
other contenders in the background.
|spicy-sweet dipping sauce.|
VerdictThis dish was a little sweeter than I'm used to, but that was because of the dipping sauce. It was quite good though! Maybe next time I would add some Dijon mustard to the sauce and reduce the amount of marmalade to get a less-sweet sauce.
The recipe wasn't too fussy, so you could make this dish as an appetizer for a small dinner party.
The shrimp weren't exactly crunchy by the end of dinner, so next time I would use half coconut flakes and half panko breadcrumbs for the final breading to ensure it was extra crunchy. Also the coconut could have been more toasted but I didn't want to bake the shrimp any longer or they might get overcooked. So I would toast the coconut a tiny bit first, maybe for 3-4 minutes in the oven or until it's barely light golden colored before mixing it in the breading bowl.
I also felt like there could have been more spice on the shrimp themselves but I'm not sure what, maybe some Old Bay seasoning in the flour mixture? I don't have any of that but I've been looking to get some. I actually have no idea what it even tastes like.
Husband Jeff wasn't really into the whole coconut shrimp idea, but said I could make it anyway. I'm glad he indulges my cooking plans. He loved the sauce a lot. It would probably be really good as a spicy-sweet glaze for grilled chicken legs.
Sonny D had fish sticks for dinner because he hasn't been interested in shrimp in the past. He wouldn't even try the shrimp. He would have probably enjoyed the sweet sauce but it would have definitely been too hot for him.