I love shrimp and I love coconut and when you combine the two, I really am a happy person.

The best Coconut shrimp I have ever had is at Coyote Grill in Laguna Beach. I have been there a lot of times and I always order the same thing, however if you go and it’s time for breakfast their Huevos Rancheros and French Toast are also very good. One time while I was dining on their amazing coconut shrimp with a friend of mine, we were introduced to the drummer of the Foo Fighters {Taylor Hawkins} although he was the drummer for Alanis Morissette at the time. Just sayin.

I have had this recipe “pinned” for awhile and the urge finally hit me to make it. I didn’t have to change a thing and I found the cooking time and temperature to be perfect. I love when that happens!

For the dipping sauce, I made my own. I had a jar of Papaya Orange Habenero Preserves in the fridge and I thought that would mix nicely with a Thai Chili Sauce, I was right. The Thai Chili sauce will work great alone if that is what you desire ore you can mix it with any flavor preserves.

Ingredients {Shrimp}

1 lb (24) large shrimp, peeled and deviened (weight after peeled)

1/2 cup + 1 tbsp shredded sweetened coconut

1/2 cup + 1 tbsp panko crumbs

2 tbsp all purpose flour

1 large egg

pinch salt

non-stick spray

Directions

Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.

Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.

Lightly  season the shrimp with salt.  Dredge the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.

Place shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; Place sheet in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.