Friday, February 1, 2013

Coconut Shrimp


  • 1 1/2 lb raw extra-large shrimp, peeled,  deveined but leave the tails on
  • 1/2C  buttermilk
  • 1/2 C shredded sweetened coconut
  • 1/2 C crushed saltine crackers  (ten or so)
  • 1/4 ts salt
  • 1/4 ts pepper
  1. Preheat oven to 375 degrees. Spray a cooking sheep wiht Pam spray
  2. Place shrimp in a large bowl, add buttermilk and turn to coat.
  3. Combine coconut, crushed crackers, salt and pepper in large, shallow bowl.
  4. Remove shrimp from buttermilk and shake off excess buttermilk. Transfer shrimp to coconut mixture and turn to coat both sides.  Press the  coconut mixture into shrimp to create a nice crust.
  5. Place shrimp on prepared pan and bake 10-12 minutes, until shrimp are opaque and cooked through and coconut coating is golden brown and crispy.

1 comment:

Donna Marsh said...

This sounds wonderful--and easy. I'm going to try it. Do you have a recipe for the dipping sauce that restaurants serve with coconut shrimp?