Baked Coconut Shrimp
18-24 med to large raw shrimp
1 clove garlic, grated
1 tbsp ginger, grated
1 tbsp soy sauce
1 tbsp corn flour
1 tbsp lemon juice
1 tbsp sesame oil
1 tsp Thai curry paste, (red or green)
1/2 cup dry shredded/flaked coconut, (baking type)
, COATING MIX:
1/2 cup Panko fine breadcrumbs
1/2 tsp salt
1 tsp white sugar
Stir together marinade ingredients.
Marinate shrimp for at least 1 hour.
Preheat oven to 425 degrees.
Also prepare a baking sheet by spraying it with cooking oil or covering it with parchment paper.
Stir the Coating Mix ingredients together in a bowl.
In another smaller bowl, lightly beat 2-3 eggs.
In a third bowl, place the shredded/flaked coconut.
Holding the shrimp by their tails, dip first into the beaten egg, then in the coating mix to lightly coat, then dip back in the egg, and finally roll in the coconut.
Lay the shrimp on its side on your prepared baking sheet.
Depending on the size and number of shrimp you're making, you may need to use one more egg.
Tip: Since they are going to be baked, avoid over-coating, or your shrimp will be flat on one side.
Bake on the middle rack at 425 degrees for 15 minutes, or until coconut is lightly toasted (light golden-brown).
Turn the shrimp halfway through baking.
Serve with with Thai sweet chili sauce.