The Hungry Girl's Sweet Coconut Crunch Shrimp

READY IN: 15mins
Recipe by danica.crystal

I saw this recipe on TV and thought i'd post it on here for safe keeping.

Top Review by tracytrebilcox

This was so delicious. I ended up having to fry them, though, because my oven decided to die on me when I put them in (and, now that's a chore on the Honey-Do list), so I used Pam in a skillet, and this recipe, combined with some crab cakes was a fantastic meal.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet, carefully crush cereal through the bag. Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix. Transfer mixture to a large plate and set aside.
  3. Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely dry.
  4. Combine shrimp with egg substitute in a bowl and toss lightly to coat. One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat. Evenly place coated shrimp on the baking sheet.
  5. Bake in the oven until outsides are crispy and lightly browned and insides are cooked through, 10 to 12 minutes. Serve and enjoy!

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