Baked Thai Coconut Shrimp Recipe

Baked Thai Coconut Shrimp Recipe

Fixings

• 18-24 medium to enormous crude shrimp butterflied (tails can be left on)
• 1/2 cup dry destroyed or chipped coconut (unsweetened baking sort)
• 2-3 eggs
• Covering blend:
• 1/2 Panko (Japanese breadcrumbs), or any dry refined breadcrumbs (*see beneath for without gluten slims down)
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper OR dried squashed bean stew
• 1 teaspoon white sugar

Planning

Preheat broiler to 425 F. Likewise, set up a baking sheet by splashing it with non-leave cooking shower or covering it with material paper.Panda-express-cream-cheese-rangoon.

Mix the covering combine fixings as one in a bowl. Put away.

In another more modest bowl, gently beat 2 eggs. In a third bowl, place the destroyed coconut.

Holding the shrimp by their tails, plunge first into the beaten egg, then, at that point, in the panko blend to daintily cover, then, at that point, dunk back in the egg, lastly, roll in the coconut.

Lay shrimp on their sides on your pre-arranged baking sheet. Contingent upon the size and number of shrimp you're making, you might have to utilize another egg. Tip: Since they will be heated, abstain from over-covering, or your shrimp will be level on one side.

Heat on the center rack at 425 F for 15-20 minutes, or until coconut is softly toasted (light brilliant brown). Turn the shrimp partially through baking.

Present with Thai sweet bean stew sauce (accessible at most grocery stores in the Asian area), or my Mango Coconut Dip .Vegan-cream-cheese-puffs.

*For without gluten Diets: Use plain or sesame-enhanced rice wafers ground up into fine morsels with a food processor or chopper (to make 1/2 cup). The formula is quite great!!

Baked Thai Coconut Shrimp Recipe VIDEO