Try this somewhat unconventional, yet delicious take on shrimp by integrating coconut and tossing it into the oven. What you create will be a crispy, tropical shellfish that is equal parts tasty and healthy. Recipe and photo courtesy Annie Chesson at The Garlic Diaries.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 1 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
6 jumbo shrimp, peeled and deveined (tails still attached if possible) 1/4 cup whole wheat panko 2 Tbsp shredded, unsweetened coconut 1 egg 1 tsp honey Lemon wedges to squeeze over top of the shrimp after baking (optional)
How to make it
Preheat your oven to 400°. In a bowl, whisk together your egg, honey, and some salt and pepper. In another bowl, stir together your panko, coconut, and some salt and pepper. Line a baking sheet with parchment paper, and set it near your breading station. One at a time, dip each shrimp (holding it by the tail) into the egg until it’s coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl. Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently. Place each breaded shrimp onto your parchment lined baking sheet. Place in the oven and bake for 5 minutes. Remove, flip each shrimp over, and bake for another 5 minutes. Serve with lemon wedges to squeeze over the shrimp.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Try this somewhat unconventional, yet delicious take on shrimp by integrating coconut and tossing it into the oven. What you create will be a crispy, tropical shellfish that is equal parts tasty and healthy.
Recipe and photo courtesy Annie Chesson at The Garlic Diaries.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 1 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
6 jumbo shrimp, peeled and deveined (tails still attached if possible) 1/4 cup whole wheat panko 2 Tbsp shredded, unsweetened coconut 1 egg 1 tsp honey Lemon wedges to squeeze over top of the shrimp after baking (optional)
How to make it
Preheat your oven to 400°. In a bowl, whisk together your egg, honey, and some salt and pepper. In another bowl, stir together your panko, coconut, and some salt and pepper. Line a baking sheet with parchment paper, and set it near your breading station. One at a time, dip each shrimp (holding it by the tail) into the egg until it’s coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl. Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently. Place each breaded shrimp onto your parchment lined baking sheet. Place in the oven and bake for 5 minutes. Remove, flip each shrimp over, and bake for another 5 minutes. Serve with lemon wedges to squeeze over the shrimp.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 1 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
6 jumbo shrimp, peeled and deveined (tails still attached if possible) 1/4 cup whole wheat panko 2 Tbsp shredded, unsweetened coconut 1 egg 1 tsp honey Lemon wedges to squeeze over top of the shrimp after baking (optional)
How to make it
Preheat your oven to 400°. In a bowl, whisk together your egg, honey, and some salt and pepper. In another bowl, stir together your panko, coconut, and some salt and pepper. Line a baking sheet with parchment paper, and set it near your breading station. One at a time, dip each shrimp (holding it by the tail) into the egg until it’s coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl. Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently. Place each breaded shrimp onto your parchment lined baking sheet. Place in the oven and bake for 5 minutes. Remove, flip each shrimp over, and bake for another 5 minutes. Serve with lemon wedges to squeeze over the shrimp.
Makes 1 servings
Prep time 5 min.
Cook time 10 min.
Prep time 5 min.
Cook time 10 min.
Prep time
5 min.
Cook time
10 min.
Ingredients
- 6 jumbo shrimp, peeled and deveined (tails still attached if possible)
- 1/4 cup whole wheat panko
- 2 Tbsp shredded, unsweetened coconut
- 1 egg
- 1 tsp honey
- Lemon wedges to squeeze over top of the shrimp after baking (optional)
How to make it
Preheat your oven to 400°. In a bowl, whisk together your egg, honey, and some salt and pepper. In another bowl, stir together your panko, coconut, and some salt and pepper. Line a baking sheet with parchment paper, and set it near your breading station. One at a time, dip each shrimp (holding it by the tail) into the egg until it’s coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl. Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently. Place each breaded shrimp onto your parchment lined baking sheet. Place in the oven and bake for 5 minutes. Remove, flip each shrimp over, and bake for another 5 minutes. Serve with lemon wedges to squeeze over the shrimp.
Preheat your oven to 400°.
In a bowl, whisk together your egg, honey, and some salt and pepper. In another bowl, stir together your panko, coconut, and some salt and pepper.
Line a baking sheet with parchment paper, and set it near your breading station. One at a time, dip each shrimp (holding it by the tail) into the egg until it’s coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl.
Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently.
Place each breaded shrimp onto your parchment lined baking sheet. Place in the oven and bake for 5 minutes. Remove, flip each shrimp over, and bake for another 5 minutes.
Serve with lemon wedges to squeeze over the shrimp.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City