Baked Coconut Shrimp

Ingredients

• 1 lb Brookshire Brothers Shrimp, peeled, tails on or removed
• 2 large Fresh Harvest Eggs
• ½ cup Food Club All-Purpose Flour, divided
• 1 tsp Food Club Garlic Powder
• 1 tsp Food Club Onion Powder
• 1 tsp Food Club Salt
• ½ tsp Food Club Ground Black Pepper
• 1 cup Food Club Unsweetened Shredded Coconut Flakes
• ¼ cup panko breadcrumbs
• 4 Tbsp Food Club Olive Oil, divided

For Serving:

• Sweet chili sauce or marinara sauce
• Rice
• Lime wedges

Directions

1. Preheat oven to 425 F.
2. Grab three mixing bowls. In the first bowl, whisk eggs, then set aside.
3. In the second bowl, combine ¼ cup flour, garlic powder, onion powder, salt, and pepper. Whisk together.
4. In the last mixing bowl, combine shredded coconut, panko, and remaining ¼ cup flour.
5. Dip each shrimp in the flour mixture, then the egg, allowing any excess to drip off. Finally, coat evenly on all sides in the shredded coconut mixture.
6. Drizzle 2 Tbsp olive oil on a rimmed baking sheet. Place coconut shrimp on the baking sheet, making sure to leave a little space in between each. Drizzle remaining 2 Tbsp olive oil on top of shrimp. Bake for 10-12 minutes, flipping shrimp once halfway through. Serve immediately with sweet chili sauce or marinara with lime wedges on the side.