How to Make Baked Coconut Shrimp (Recipe) 揚げないココナッツシュリンプの作り方（レシピ）

Succulent shrimp wrapped with a golden crunchy panko and coconut shell dipped in Thai sweet chili sauce. The best part? It’s baked!

For the complete recipe:

Baked Coconut Shrimp with Thai Chili Sauce | Easy Japanese Recipes at JustOneCookbook.com

Ingredients:

1 lb. (22 pieces) large shrimp, peeled and deveined
1 Tbsp. olive oil
1 cup panko
1 cup sweetened shredded coconut shrimp
½ cup flour
1 tsp. paprika
2 eggs
Thai sweet chili sauce to serve (homemade recipe here)
One bunch cilantro (optional)

Music courtesy of Audio Network: “Little Girl”
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just one cookbook how to make coconut shrimp ingredients, 1 lb shrimp (peeled and deveined), 1 Tbsp extra virgin olive oil 1 cup panko, 1 cup sweetened shredded coconut ½ cup all-purpose flour (plain flour), 1 tsp paprika 2 large eggs, Thai sweet chili sauce, 1 bunch cilantro (optional) now let’s make coconut shrimp preheat ove to 400 F (200C) combine panko and oilive oil toast oven medium heat about 2 minutes cool panko in a dish sprinkle salt and pepper on shrimps mix panko and coconut mix flour and paprika crack 2 eggs and beat until foamy dredge shrimp in flour, pat off excess dip in beaten eggs coat with panko and coconut bake for 8 minutes, flip, and bake for 8 minutes enjoy! itadaki masu! subscribe to just one cookbook