Here’s a kid-friendly shrimp recipe that you’ll remember for years to come. When I first moved to New York City in my late teens, I lived across the street from a restaurant called The Coffee Shop. Friends and I would spend hours there hanging out, watching people on the street walk by and enjoying the delicious Coconut Shrimp (that’s still on their menu to this day!) I’m sure the shrimp were deep fried, but they were so good I still remember the incredible flavor over 20 years later.
I wanted to share this special food memory with my kids, only with a version that was a bit more healthy, so I opted for baking instead of frying. With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.
1/4 Cup Flour
1/2 Tsp Salt
2 Eggs, whisked (you could also use 1/2 Cup Buttermilk to coat the shrimp instead)
1 Cup Unsweetened Shredded Coconut
1 lb Frozen Raw Shrimp, defrosted & tails off
1. Preheat oven to “broil” setting.
2. Pat dry shrimp with a towel and season with 1/2 tsp salt.
3. Arrange three separate bowls in an assembly line. Place flour in one, whisked eggs in the second, and shredded coconut in the third.
4. Lightly coat the shrimp in the flour and gently tap to remove excess flour.
5. Dip the flour coated shrimp in the egg/buttermilk and then roll in the shredded coconut to coat.
6. Place coconut shrimp on a baking rack sprayed or greased with oil over a cookie sheet. When all the shrimp are on the rack, lightly coat them with cooking oil spray.
7. Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side.
8. Serve with dipping sauce.
Sweet & Sour Sauce
1/2 Cup Ketchup
2 Tbsp Honey
3 Tbsp Rice Vinegar
1 Tbsp Water
1 Tsp Soy Sauce
1/2 Tsp Ginger, minced
1. Place all the ingredients in a bowl and combine.