Target recipes

new twists on classic favorites.

baked coconut shrimp

Recipe details:

baked coconut shrimp

what you need

  • Canola cooking spray
  • 1 pound large shrimp, uncooked
  • 2 egg whites, beaten
  • 1/2 cup Silk Unsweetened Coconutmilk
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup orange marmalade
  • 2 teaspoons stoneground mustard
  • 1 teaspoon olive oil
  • 1 teaspoon prepared horseradish
  • Salt and pepper, to taste

here's how

  1. Heat oven to 450°F. Lightly spray a baking sheet with canola oil.
  2. Peel and devein shrimp. Using a small, sharp knife, “butterfly” shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.
  3. Beat egg whites and Coconutmilk in a shallow bowl.
  4. Combine panko and coconut in another shallow bowl.
  5. Dip shrimp in Coconutmilk/egg mixture then into crumb mixture, pressing to coat. Place shrimp on baking sheet.
  6. Lightly spray shrimp with oil and bake 5-7 minutes per side until golden brown and cooked through.
  7. Combine dipping sauce ingredients in small bowl and serve with warm shrimp.