Here is a tasty non-deep fried version of the classic appetizer coconut shrimp! It’s simple and easy to make, and tastes very good, they are guaranteed to vanish off the pan in minutes. It’s one of those recipes where we just stood around the baking pan and ate them…
Peeled, deveined cocktail shrimp, thawed
1/2 cup shredded coconut (or more as needed)
1/4 cup rice flour (or as needed)
1 egg, beaten (or more as needed)
Dash of salt and 1/4 tsp of garlic powder
1. Put rice flour mixed with salt and garlic powder in small bowl, beat egg in another and put coconut in a third bowl.
2. Cover shrimp one at a time in flour, shake off excess, dip in egg and then dip in coconut to cover. Tip: use your right hand for the dry ingredients and the left hand for the egg. That way it keeps your hands from getting gunky.
3. Place on parchment paper coated baking pan. Spray with a little bit of cooking oil to help it brown up in the oven. Bake at 400F for about 20 minutes or until crispy.