Baked Coconut Shrimp
A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or...
Keywords
- Baked Coconut Shrimp
- instructions
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Ingredients
- 1 pound raw shrimp (21-25 per pound; see Tip)
- 1¼ cups unsweetened shredded coconut
- ½ tsp. garlic powder
- 1½ tsp. paprika
- ⅓ cup all-purpose flour
- 2 large eggs
- 1 tsp. kosher salt, divided
- 2 tsp. minced fresh jalapeño pepper, or more to taste
- 1 scallion, chopped
- ¼ cup chopped fresh cilantro
- ⅔ cup chopped red bell pepper
- 2 cups chopped peeled tangelos, such as Minneola, or tangerines
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