Baked Coconut Shrimp Recipe

Coconut Shrimp, GreatPartyRecipes.com


With a "Fry" Option

Putting shrimp and coconut together to make the Coconut Shrimp recipe is sheer genius.

This is an excellent appetizer or main dish, guilt-free because it's baked, not fried. Use your diet wiggle room for Sweet and Sour, Open Sesame or Honey Mustard Dipping Sauce, each one a good dipping sauce for Coconut Shrimp.

Cooking for a crowd? Check out the Coconut Shrimp recipe for 50 to 100 guests with an excellent "fry" option.



Baked Coconut Shrimp

4 dozen medium shrimp, peeled and deveined
Salt
Pepper
Garlic powder
1-1/2 cups flour
2 eggs, beaten
3/4 cup shredded coconut

Season the shrimp lightly with salt, pepper and garlic powder.

Dredge each shrimp in flour, then dip in the beaten eggs, dredge again in flour and then roll in coconut, coating thoroughly.

Arrange the prepared shrimp on a greased baking sheet and bake in a preheated 425° oven until golden brown, 12-15 minutes.

Serve with dipping sauce, if desired. Makes 48 appetizers; serves 6 as an entree.

Baked Coconut Shrimp for 50 to 100 People

This amount of coconut shrimp will serve a mixed crowd of 100 people as an appetizer or side dish, or 45 to 50 people as a main dish. Use larger shrimp for larger crowds like this; having fewer shrimp to dip and dredge saves time and effort.

13 pounds large peeled and deveined shrimp (21 to 30 count)
Salt, ground black pepper, and garlic powder as needed
12 cups all-purpose flour (3 to 3-1/2 pounds)
16 large eggs, lightly beaten
10 cups unsweetened shredded coconut (2 14-ounce bags)
Cooking spray

Prepare as above lining up the bowls of flour, egg and coconut assembly-line fashion. Have a damp towel handy to wipe the build-up of egg and flour from your fingers, not because you'll look comical, which you will, but because it tends to strip the coating from the shrimp.

Arrange the prepared shrimp on sprayed baking sheets and bake for 15 to 18 minutes at 425°, until golden.

Serve with dipping sauce or lime wedges, if desired. Another option is to serve the shrimp on a bed of Open Sesame Dipping Sauce or drizzle a little over the shrimp just before serving. It's delish.

Option:
Fried Coconut Shrimp for a Crowd

If baked coconut shrimp is beyond your oven means you can opt for fried. Fried coconut shrimp is battered, pressed into shredded coconut, deep fried in batches in 350° oil, and drained on paper towels; they can then be served or kept warm in a low oven. Use these amounts:

13 pounds large peeled and deveined shrimp (21 to 30 count)

For the batter, stir together 6 cups of all-purpose flour, 1 heaping tablespoon baking soda, 1 tablespoon salt, 2 tablespoons cayenne pepper, 7 cups ginger ale, and 10 lightly beaten eggs until smooth.

Dredge the batter-dipped shrimp in 30 cups of unsweetened shredded coconut.

Fry in 2-1/2 gallons vegetable or canola oil until golden, 3 to 5 minutes.


Garlic Grilled Shrimp

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