Here’s another recipe from Janice’s Kitchen Corner – Coconut Shrimp!
I put together this recipe for which is quick, easy and delicious. I love easy and delicious recipes. Don’t you? My husband and I love coconut shrimp and only have it when we are dining out. With COVID keeping us indoors more I decided to make my own coconut shrimp. And, voila – here they are!
I hope you and your family enjoy them as much as we did. I baked them to make them less greasy and fattening. They are better for you than deep fried.
Here are the other recipes I have shared here: Mushroom & Goat Cheese Cups, Crab Cakes, Pork Pies, Baked Chicken, Chili, Shrimp Scampi, Shortcakes, Pot Roast, Basil Pesto Shrimp, Spicy Bean Salsa, Stuffed Zucchini, Cole Slaw, Beef and Broccoli with Wine, Zucchini Bread, Zucchini Italiano, Grapenut Custard, Spinach Pita Pizza, Portuguese Seafood Stew, Marinated Mushrooms, Stuffed Portobello Mushrooms, Chicken Marsala, and Rice Paper Veggie Shrimp Wraps. In the past I have also shared recipes for Portuguese Bisquits and Drunken Chicken.
I have been thinking about putting all these recipes in a cookbook. I will be working on thinking about it more after my present two projects are published. This could be the last recipe for a while, if that is the case.
- 1 lb shrimp uncooked (you choose the size) I used frozen uncooked extra jumbo or colossal.
- 1/2 Cup Panko seasoned (used 4C panko bread crumbs)
- 1/2 bag (7 oz bag) fancy flake sweetened coconut (Use more if you want more coconut taste.)
- Defrost shrimp and shell it.
- Spray olive oil or other cooking spray onto cookie sheet or other shallow pan for use in oven.
- Sprinkle Panko and coconut onto plate or put into plastic bag and add shrimp and shake to cover each shrimp well. Sprinkle extra crumbs over shrimp in pan. (I like to eat these crispy pieces later. Yum!)
- Place shrimp a little distance apart on sheet so they will brown and crisp up.
- Bake in 400-425 degree oven for 10-12 minutes or until cooked and browned. You can turn them over after 5 or 6 minutes if needed.
- Make a dipping sauce, sweet and spicy, if you want. We ate them as is.
- Serve with rice or potatoes and veggies and/or salad.
- Enjoy! (Aproveita – Portuguese for enjoy)
My husband loved these! Next time I will try to make them without the Panko and just use coconut flakes. Either way they are delicious. I think the best part of any of my recipes is that they are easy, quick and better for you without frying in heavy oil. Try baking more of your food and give up frying today for a healthier way of eating! Bom Apetit! (Portuguese for -Enjoy you meal!)
I am trying to teach myself Portugal Portuguese like my family spoke. I will add words here within my recipes. Maybe you will learn along with me. Hurray! (Viva – for female, Vivo – for male)
Thank you for stopping by Janice’s Kitchen Corner for another delicious and easy recipe. Please come back again for more recipes. I love to share some good eating with you. Enjoy! Stay safe and well!
Thank you for stopping by to read this post. I appreciate your kind support of me and my books and all the reviews that I receive. Please keep them coming! I hope you will keep coming back for more entertaining reading and events about new works, daily news, birds, fish and other things that pop into my already overcrowded head.
Blessings & Hugs! Stay Safe, Stay Well and God Bless!
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Janice Spina aka J.E. Spina
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