Oven Baked Coconut Shrimp Skewers
For some reason, yesterday afternoon we had a hankering for the appetizers at Red Lobster. More specifically, we wanted their crispy coconut shrimp. We kept thinking about it all afternoon and finally I said we should just make them. I had never attempted them before as they sounded like a lot of work and as thought they would take all night to make.
I am happy to tell you that they are easy, quick, and delicious! They are probably better for you as they are baked not fried, though I cannot say that for sure. They were actually a lot of fun to make and would be fantastic to make for your next dinner party. Making this dish would wildly impress your guests, and you do not have to slave away in the kitchen all evening. They would actually be a great food to make as a group. Having two people make them last night was not only quicker, but more fun as we created an assembly line for the skewering.
We used different sized skewers as I did not have enough of one size. The smaller ones would be good for a larger crowed and they fit about 4-6 small shrimp on them. The larger skewers worked well for just the two of us and you can fit about 10-12 shrimp. You can figure out what you will need to make this recipe by what size shrimp you use, the size of your skewers, and how many people you are making them for. The recipe below is based upon our dinner last night. We used about 50 small shrimp (we love shrimp).
What you will need:
Cooked, peeled, and deveined shrimp with the tails removed
Wooden skewers (soaked in water for at least an hour so they don’t burn in the oven)
1 ½ cups of Italian seasoned bread crumbs
1 tablespoon of salt
1 cup of dried sweetened shredded coconut
Preheat your oven to 375°F. Grease a baking sheet with cooking spray. In a shallow dish or plate, mix your two eggs for your egg wash. Two large shallow plates or baking sheets work well for your bread crumbs and coconut.
Skewer the shrimp onto your wet skewers leaving a half inch of space at each end.
Dredge your shrimp skewers into the egg.
Place in the bread crumb mixture and coat well.
Dredge your crumb covered shrimp in the egg mixture a second time.
Then place in the coconut and coat well. You may need to press the coconut onto the shrimp a little bit with your hands so that it sticks.
Repeat for each of your shrimp skewers. Place on your baking sheet so that they are not touching. Spray a little more cooking oil on top so that the coconut does not burn.
Bake in the oven for 12-15 minutes or until the coconut turns a light golden brown.
We ate our shrimp with a side of rice and vegetables but it could also be a great appetizer. So now you can impress your dinner guests, or maybe just your significant other, with this quick yet special dish. Enjoy!
Tags: baked shrimp, bread crumbs, coconut shrimp, cooked shrimp, crispy coconut shrimp, dinner, easy coconut shrimp, egg wash, Italian seasoned bread crumbs, quick coconut shrimp, red lobster, shredded coconut, shrimp skewers, sweetened coconut, wooden skewers
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