Ready for some seriously AWESOME shrimp?
Sweet coconut crusted shrimp baked to golden perfection and served with a raspberry chile sauce. Set a plate of these babies on the table and watch how fast they disappear! Luckily, they are SO easy to make when your first batch disappears you can whip up another batch in about 15 minutes. Crisis averted!
I love it when really good food is really easy to make. That’s exactly what we have here. Line up two small shallow bowls. In bowl # 1 – whisk egg whites, until slightly frothy. In bowl # 2- mix flour, Panko, coconut, red pepper flakes and chili powder.
Dip shrimp in egg whites (bowl #1). Coat the shrimp in Panko coconut mixture (bowl #2). Press coconut mixture lightly onto shrimp to help it adhere.
Place shrimp on prepared baking sheet and bake in the middle rack for 6-7 minutes. Turn shrimp over and cook an additional 6-7 minutes, until cooked through and coconut is toasty brown.
While shrimp are cooking prepare the Raspberry Chile sauce by combining Raspberry jam and sriracha in a small saucepan. Cook over medium-low heat until jam is melted (approx. 1-2 min.). Serve right away.
No guilt needed here…no frying necessary to have perfect golden crunchy coconut shrimp…go ahead and indulge!
Baked Coconut Shrimp with Raspberry Chile Sauce
Ingredients
- 20-24 large shrimp approx. 1 lb., tails on- peeled and deveined
- 1 Tablespoons flour
- ⅓ cup Panko bread crumbs
- ⅓ cup coconut shredded or flaked
- ¼ teaspoon red pepper flakes
- ¼ teaspoon chili powder
- 2 eggs whites beaten
- 2 Tablespoons red raspberry jam
- ½ teaspoon sriracha chile sauce
Instructions
- Preheat oven to 425F. Lightly coat a baking sheet with cooking spray.
- Line up two small shallow bowls. In bowl # 1 – whisk egg whites, until slightly frothy. In bowl # 2- mix flour, Panko, coconut, red pepper flakes and chili powder.
- Dip shrimp in egg whites (bowl #1). Coat the shrimp in Panko coconut mixture (bowl #2) . Pressing coconut mixture lightly onto shrimp to help it adhere.
- Place shrimp on prepared baking sheet and bake in the middle rack for 6-7 minutes. Turn shrimp over and cook an additional 6-7 minutes, until cooked through and coconut is toasty brown.
- While shrimp are cooking prepare the Raspberry Chile sauce by combining Raspberry jam and sriracha in a small saucepan. Cook over medium-low heat until jam is melted (approx.. 1-2 min.). Serve right away
Pat
This looks wonderful and delicious. So happy this is not a deep-fried recipe. Pinned......thanks, 🙂
P.S....It was a pleasure meeting you in Seattle at the bloggers conference, let's stay connected. 🙂
Susan
Thanks Pat! So nice to meet the two of you as well! and yes, let's stay in touch!
Jesse
Yum! 🙂
Susan
Thanks!
Thalia @ butter and brioche
Love coconut shrimp.. its hard to believe these are baked they look so golden and crispy. Loving the sound of that raspberry and chilli sauce too, definitely need to recreate both recipes!