I love coconut shrimp! I mean love it! I have had some bad coconut shrimp and some good coconut shrimp, this recipe is delicious! It's quite simple to make and is good cold or warm. Without further adue the recipe!
Prep time: 30 mins. ish
Cook time: 12 mins.
4 egg whites
2 teaspoons salt and pepper
1 teaspoon grlic powder
1 pound shrimp peeled and tails left on
2 cups gluten free panko bread crumbs
1 1/2 cup shredded coconut
Preheat oven to 425 degrees. Get a pans and line with parchment paper. Whisk egg whites with salt, pepper, and garlic powder in a bowl. Add the shrimp and mix to coat. Put 1 cup of bread crumbs on a plate, spread out. Mix remaining bread crumbs and coconut on another plate. Take the shrimp from the egg white's and place on the plate with plain bread crumbs. Place the shrimp back in the egg whites and then into coconut mixture press down the stick the coconut to the shrimp. Put the shrimp on the pans, bake for 6 minutes turn the shrimp over and bake for another 5-6 minutes or until the shrimp are golden brown and the shrimp are bright pink. Can be served as an appetizer or main dish! Shrimp goes great with cocktail sauce.