Recipe Instructions:
Ingredients
10 Jumbo Shrimp (or extra-large) King Prawns in UK
40 g flour or GF flour/ almond flour
0.5 tsp salt
0.5 tsp paprika optional
0.5 tsp garlic powder optional
1 egg
120 ml coconut milk
35 g breadcrumbs or panko crumbs, GF breadcrumbs, etc.
85 g coconut flakes
Dipping sauces for coconut shrimp
Mango sweet chili sauce or omit the mango and mix with apricot, peach, or orange marmalade/jam.
Mango Salsa
Instructions
Step 1: Prepare the various coatings
In one bowl add the flour and seasonings and mix well. Then, beat the eggs and combine with the coconut milk in a second bowl. In a third bowl, add the breadcrumb and shredded coconut and mix well.
Once prepared, set these out in a line on your kitchen countertop, with the jumbo shrimp in front of you.
Step 2: Bread them
It's a good idea to pat the shrimp dry before dipping them, for even more crispiness and to help the flour adhere.
Start by dipping the shrimp in the flour, gently shaking off any excess. Then dip it into the egg coconut mixture and shake off any excess. Finally, cover the shrimp with the coconut breadcrumb mixture - it's easiest to do this by pressing them into the shrimp rather than dipping it into the bowl (they'll stick better).
Every time a shrimp is done, place it on an unlined, lightly oiled, baking tray and repeat until all the shrimp are coated.
Step 3: Bake the coconut shrimp
Bake the coconut shrimp in a preheated oven at 400ºF/200ºC for 12-14 minutes.
I used a tray with holes, which meant I didn't have to flip them over halfway. For crispier results, feel free to flip them halfway through the baking process.
Optionally, turn on the broiler in the last two minutes of cooking time to crisp the coating further.
