Sundays are for being cozy, late decadent brunch, lots of coffee, leisurely snacking, laundry & cleaning, and always a delicious Sunday evening dinner – served with an appetizer.
In our home, fish is usually the dinner focus – getting us back on track for a healthy week.
Confession: Alright, I know I can’t eat it often (fried food does not agree with me), but I am the BIGGEST fan of fried coconut shrimp. I dunno what it is. I’m not a huge fan of coconut, but when it’s crispy and wrapped around shrimp, stand back. It’s mine.
- 1/3 cup all-purpose flour
- 1 1/2 teaspoon cayenne
- a pinch of kosher salt, plus more for seasoning
- 1/2 cup panko
- 1/3 cup sweetened shredded coconut
- 1/3 cup unsweetened coconut milk
- 1 pound large shrimp, shelled and deveined - keep the tails on!
- Lemon wedges, for serving
- Parchment Paper
- Preheat oven to 400*F
- Line rimmed cookie sheet with parchment paper. Set aside.
- Line up 2 shallow bowls, then one regular cereal bowl.
- In the first shallow bowl, whisk together flour, cayenne pepper, a pinch of kosher salt.
- In the second shallow bowl, combine panko and coconut.
- In third bowl (the cereal bowl), pour coconut milk.
- Set up in a row: first the flour mixture, then the coconut milk, then the panko/coconut mixture.
- Season shrimp with a pinch of salt.
- Starting with the 1st bowl, hold shrimp by the tail, dip into flour mixture, then dip into coconut milk, then dip into panko mixture.
- Place on one side on parchment paper.
- Repeat with rest of shrimp.
- Bake for 6-7 minutes a side, then gently turn shrimp over to bake on opposite side for 6-7 minutes.
- If shrimp isn't toasted enough when cooked thru, Turn broiler on and keep a close eye on them!
- Remove from oven, plate, and squeeze with a lemon slice, serve with fresh lemon slices.