In a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs with milk. In a third shallow bowl, combine panko crumbs and coconut.
Coat shrimp in the first bowl, with the flour mixture, then dip the shrimp into the second bowl, with the egg mixture, until it is well coated.
Finally, in the third bowl, cover the shrimp with the panko and coconut mixture, spooning over the shrimp and pressing it to coat.
Place coated shrimp in a lightly sprayed cookie sheet or baking pan.
Once all the shrimp have been dipped and placed in a pan, evenly drizzle shrimp with the melted butter.
Bake for 30-35 minutes until shrimp are pink and firm.
About the ingredients
Panko breadcrumbs are important here, they're a Japanese style breadcrumb that is super crispy when cooked. They add the crunch (along with the coconut).
I use unsweetened coconut for this recipe.
Smaller shrimp are awesome too - they are good if you cook them on skewers.
You could just use egg white vs the whole egg if you prefer.
If you like the spicy/sweet flavor combination, add a little cajun spice to the flour.
Garlic powder, onion powder, salt and pepper is a good way to season the shrimp for a real savory boost.
How do you know when shrimp are cooked?Shrimp are cooked when they turn pink and the meat is opaque.What to serve with coconut shrimpServe with cocktail sauce, tartare sauce, sweet chili sauce mixed with some orange marmalade, or simply dip in some melted butter.