Wednesday, August 18, 2010

Baked Coconut Shrimp Po'boys

We were SOOOO craving coconut shrimp at our house the other day . . . but I so did not want to deal with splattered grease everywhere . . . nor did I really want to have anything deep fried . . . so we opted to make BAKED coconut shrimp . . . and they rocked!!!
The key to the toasty, crunchy, oh so delish baked shrimp was toasting the coconut before coating the shrimp. I also add a little panko in to ensure a good crunch and to not overpower the shrimp with coconut (can that really happen . . .?) Anywho we LOVED them and ate them one day as a main entree and another day utilized them to make Po'boys. My hubs approved all the way! Baked Coconut Shrimp Po'boys
Recipe by: Emily

1-1 1/2 lb Shrimp, peeled and cleaned with tails removed, medium or large
2 cups Sweetened Flaked Coconut
1/2 cup Panko crumbs
3 egg Whites
1/2 cup flour
Salt
Pepper
Franks Red Hot Wing's Sauce -Sweet Heat BBQ
Fischer Wieser-Mango Ginger Habanero Sauce
1/2 cup Mayonnaise
Lettuce
Tomato's
Hoagie Rolls, lightly buttered and toasted

1. Evenly spread coconut on a cookie sheet and bake in a 350 degree preheated oven for 5-7 minutes, until lightly browned.
2. Pat shrimp dry. Set up your breading station by combining 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper in one bowl, the egg whites with 1-2 teaspoons of Franks Red Hot Wing's Sauce -Sweet Heat BBQ beaten together, and the panko crumbs and toasted coconut mixed in a third bowl.
3. Lightly dust shrimp with flour mixture then dip in egg white mixture and then coconut mixture.
4. Place coated shrimp on a lightly oiled cookie sheet to bake. Once all of the shrimp are coated bake for 8-10 minutes in a 350 degree preheated oven, turning shrimp over with a spatula half way to ensure even toasting. Serve shrimp with your favorite dipping sauce or make a Po'boy sandwich with lettuce, tomato and Em's yummy sauce. Enjoy!

Em's Yummy Dipping Sauce
1/2 cup Mayonnaise
a couple of drops of Franks Red Hot Wing's Sauce -Sweet Heat BBQ
2-3 Tbsp, Fischer Wieser-Mango Ginger Habanero Sauce
Squeeze of Lime

Mix together and serve as a dip for coconut shrimp, or as a spread for Po'boy sandwiches.

6 comments:

Britt-Marie said...

oh yum! will you come make this for me? you are such an amazing cook.

teresa said...

excellent idea, and a healthy alternative. i love it!

Julie said...

I'm a big coconut shrimp fan myself. I'm sure I could devour one of these in no time!

Moogie said...

Hi... I'm the newest follower to your great blog.

biz319 said...

I never would have thought of baking the shrimp - genius!

Thanks for sharing :D

pam said...

My son will love this, thanks for sharing.