Categories: Fish- Seafood

Ingredients

• 2 cups sweetened flaked coconut
• 1 1/2 cups panko bread crumbs
• 2 tsp. Old Bay Seasoning
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 12 jumbo (6 to 8 count per pound) shrimp, peeled and deveined
• 1 egg
• 1/2 cup all-purpose flour OR cornstarch
• Nonstick cooking spray

Directions

1. Heat oven to 400 degrees.

2. On a baking sheet, combine the coconut, panko, Old Bay Seasoning, salt and pepper. Place in oven and toast the mixture, stirring twice, until the coconut is slightly brown, the color of honey, about 8 minutes. Watch carefully because the coconut can easily burn. Remove from oven and set aside.

3. Lina s baking sheet with parchment or spray with nonstick spray.

4. Have ready 3 pie plates or shallow dishes. Place the egg in one plate and beat well with a fork. Place the flour or cornstarch in another and season with salt and pepper or favorite seasoning. Place the toasted coconut/ panko mixture in the third dish.

5. Holding the shrimp by the tail, dredge it in the flour mixture and shake off the excess. Dip it in the egg and then in the coconut/panko mixture, coating and patting the coconut mixture so it sticks. Place the shrimp on the prepared baking sheet. Repeat with remaining shrimp.

6. Place the baking sheet in the freezer for 20 minutes to set the coating.

7. At baking time, heat oven to 400 degrees. Remove the tray from the freezer. Give each shrimp a little spritz of nonstick spray. Place on center rack of oven and bake 12 to 15 minutes or until the shrimp are cooked through and the coating is a deep golden brown.

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