Crispy Baked Coconut Shrimp with Pineapple Dipping Sauce

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup shredded coconut, unsweetened
• 1 cup vegetable oil

• 1 cup pineapple juice, fresh or canned
• 1 tbsp soy sauce, low sodium
• 1 tbsp honey
• 1 tsp cornstarch, dissolved in 1 tbsp water
• 1 tsp red pepper flakes

Method

1. 01
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 02
   In a shallow bowl, mix together the flour, salt, and black pepper.
3. 03
   Place the beaten eggs in a second shallow bowl.
4. 04
   In a third shallow bowl, combine the panko breadcrumbs and shredded coconut.
5. 05
   Dip each shrimp into the flour mixture, shaking off any excess, then into the eggs, and finally into the coconut-panko mixture, pressing to adhere.
6. 06
   Arrange the coated shrimp on the prepared baking sheet and drizzle with vegetable oil.
7. 07
   Bake in the preheated oven for 10-12 minutes, or until the shrimp are golden brown and cooked through.
8. 08
   While the shrimp are baking, prepare the pineapple dipping sauce. In a small saucepan over medium heat, combine the pineapple juice, soy sauce, and honey.
9. 09
   Bring the mixture to a simmer, then add the cornstarch mixture and red pepper flakes, stirring until the sauce thickens, about 2 minutes.
10. 10
    Remove the sauce from heat and let it cool slightly before serving.
11. 11
    Serve the crispy baked coconut shrimp with the pineapple dipping sauce on the side.