Description
A healthy and delicious oven-baked version of coconut shrimp with a crispy coating, perfect as an appetizer or snack.
Ingredients
- 12 ounces raw shrimp, thawed and tail on
- 2 eggs, whisked
- 1/2 cup plain breadcrumbs
- 1/2 cup shredded coconut
- Cooking spray
- 1/4 cup sweet chili sauce
- 1 tablespoon sweet orange marmalade
Instructions
- Preheat the oven to 425°F.
- Pat dry the raw shrimp using a paper towel or dish cloth.
- Dip each shrimp into the whisked eggs, then coat it with the mixture of breadcrumbs and coconut.
- Place the shrimp on a baking rack over a baking sheet and spray with cooking spray.
- Bake at 425°F for 10 minutes until golden brown.
- While baking, mix the sweet chili sauce and the orange marmalade in a bowl.
- Once baked, serve immediately with the dipping sauce.
Notes
Use larger shrimp for a more substantial bite and try adding spices like paprika or cayenne for a kick.