I love coconut shrimp – Robin didn’t like shrimp – and it is time I quit buying them! So after looking at several recipes, I came up with this one. I like the oven cooking technique best. When using the cookie sheet, line it with aluminum foil – easy clean-up – and oil it lightly to help crisp the shrimp more.

CS Homemade Coconut Shrimp

To recreate the restaurant-style coconut shrimp experience from scratch, follow these simple preparation steps. I prefer the oven cooking.

Prep: 15 mins     `Cook: 4 mins     Servings: 4

Ingredients:
1 lb large Shrimp, peeled and deveined, tails left on
1 1/2 t Celtic Sea Salt
1/4 t Garlic Powder
1 c All-Purpose Flour
2 lg Eggs, beaten
1 c Panko Bread Crumbs
1 1/2 c sweetened Shredded Coconut
Frying oil, such as peanut or vegetable oil

Instructions:
Season: Pat the shrimp dry and season them with salt and garlic powder. Set Up a Dredging Station: Place the flour in one shallow bowl, the beaten eggs in a second, and mix the Panko breadcrumbs and Shredded Coconut in a third.
Coat: Hold the shrimp by the tail, dredge lightly in flour, dip entirely in the egg, and then press firmly into the coconut -Panko mixture so it sticks well
Fry: Heat 1 1/2 inch of oil in a skillet to 350°F. Fry the shrimp in batches for about 3–4 minutes total, turning halfway, until deeply golden brown and crispy. Drain on paper towels before serving.

OR

Oven: Pre-heat to 425ºF. Arrange shrimp in a single layer on a non-stick baking sheet and cook on middle rack. Bake for 11-12 minutes and turn half way through cooking process.

Sweet Orange Marmalade Sauce
1/2 c Orange Marmalade
1 T Dijon Mustard
1 T Rice Vinegar, or Apple Cider Vinegar
1/2 t Soy Sauce

Mix all ingredients in a small bowl until smooth and serve alongside the shrimp.