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I’m from the beautiful Pacific Northwest where seafood is king. The handsome hunk originally hails from Florida, so seafood is also in his blood. Fishing is a favorite pastime in the PNW, and we are no exception. Tom sold his boats when we moved into a condo together and we didn’t have the room. But, now that we bought a house, he has been getting the itch to get a boat again. And, while I’m not quite as excited as owning a money pit, err I mean boat, being able to do all our own crabbing and shrimping again is something I could get behind.
But, since we are boatless, at least at this exact moment, we have been getting our shrimp from a local fish market that gets it in fresh daily. I highly suggest this if it’s possible in your area. Fresh is so much better than frozen. And, supporting your local fish market and commercial fishing boats is something that is really important to us and our community. Fun fact, we live on an island, so as you can imagine, the seafood options are quite good and very fresh.
We generally try to make healthier choices when we cook. Like these baked coconut shrimp, which are delicious, and you save so many calories baking them instead of frying. While Tom is a true southerner and would happily fry just about everything, our waistlines appreciate the art of baking. These baked coconut shrimp are full of flavor and have the right amount of crunch! Pair it with your favorite dipping sauce!
Baked Coconut Shrimp
- 1 lb shrimp - peeled and deveined
- 1 cup shredded coconut
- 1 cup panko
- 1/2 cup flour
- 2 eggs
- Preheat oven to 450
- Lightly spray a baking sheet
- Wash and pat dry shrimp
- Combine coconut, panko and flour in a bowl
- Whisk eggs together in a bowl
- Dip shrimp in eggs, them coat in coconut mixture
- Line on the baking sheet
- Bake for 10 minutes
- Enjoy hot with your favorite dipping sauce!