Baked Coconut Shrimp with Sauce

Difficulty: Moderate

Reason: Peeling and cleaning shrimp

I tried deep frying these, but all the coconut shreds came off. Baking is healthier anyway! You'll need:


-uncooked shrimp
-at least 2 cups shredded coconut (sweetened or not)
-at least 1/2 cup unsalted, plain bread crumbs
-about 4 tablespoons sweetened condensed milk
-1 12oz-15oz can coconut milk
-about 1/4 cup sugar


Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper, or grease baking sheet lightly. In a medium saucepan, combine about 4 tablespoons of sweetened condensed milk with coconut milk and about 1/4 cup sugar (to taste). Let boil for at least 5 minutes, stirring constantly. When done, the texture should be somewhat thick but not pasty. Let cool, then pour about 1/3 of mixture into a separate bowl. Set aside.


Mix two parts coconut shreds and one part bread crumbs in a large bowl and set aside.


Clean uncooked shrimp, removing shells and legs and rinsing under cool water. Butterfly the shrimp. Dip in the set aside coconut milk mixture, then in the breadcrumbs, and place in rows on the baking sheet. Place in the oven and cook for about 18 minutes. Add coconut shreds to the remaining 2/3 coconut milk mixture, and use as dipping sauce. Enjoy.