Crispy baked coconut shrimp served with a wasabi dipping sauce. The unsweetened coconut flakes get toasted in the oven to a beautiful golden colour and served with a wasabi dipping sauce that adds a subtle accent to the dish.
The combination of raw fish with wasabi is nothing new. As most of you are probably familiar with having wasabi served with sushi rolls. It seems fitting that it would be a perfect accompaniment to our baked shrimp.
Rather then sticking to the traditional rings, cocktail, baked, or bacon wrapped shrimps which often find themselves at the appetizer table. Get a little crazy and give these a try!
This recipe is ready in under 20 minutes. Be sure to used uncooked shrimps (the larger the better), and keep the tails on for presentation.
If making ahead, we recommend simply preparing the shrimp and dipping sauce and storing in the refrigerator. Only cook the shrimp when ready to serve as they tend to over cook and get mushy when re-heated.
Crispy baked coconut shrimp served with a wasabi dipping sauce.
Author: the communal feast
1poundof shrimppeeled and deveined tails intact
1cupunsweetened coconut flakes
salt and pepper
for the sauce
Optional garnish: micro greenslemon wedge
1. Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking oil.
2. To make the shrimp: Pat shrimps dry with paper towel. Working in an assembly line, combine coconut flakes and panko breadcrumb (add salt and pepper if desired) in a shallow bowl. In a separate bowl, beat the eggs. Dredge shrimps in egg mixture, shaking off excess followed by dredging in the dry mixture and place on prepared baking sheet. Repeat until all the shrimp is coated. Cook shrimp for 8-10 minutes, flipping half way. The exterior should be nice and golden.
3. To make the sauce: Combine all the ingredients in a bowl and refrigerate until ready to serve.To serve: Serve shrimp immediately after cooking with sauce on the side.