- 18-24 medium to large raw shrimp, butterflied (tails can be left on)
- 1/2 cup dry shredded/flaked coconut (baking type)
- 1/3 cup egg whites
- 1/2 cup panko breadcrumbs (if you follow a gluten free diet make sure to use a gluten free panko)
- 1/2 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic salt
- 1/2 tsp cayenne pepper OR chili powder (if you like spice and want to kick it up a notch add 1 tsp cayenne pepper)
- 1 tbsp + 1 tsp raw coconut crystals, divided
- 2 tbsp mayonnaise (I used Spectrum Brand Organic Mayonnaise)
- 1/2 a vanilla bean (or 1/4 tsp vanilla extract)
- Preheat oven to 425 degrees.
- Line a baking sheet with non stick foil and spray lightly with olive oil (don’t skip the olive oil or your shrimp WILL stick!).
- In a small bowl add panko, salt, onion powder, garlic salt, 1 tsp coconut crystals and cayenne pepper. Stir well and set aside.
- In another smaller bowl, add egg whites and beat lightly.
- In a third bowl, place the shredded/flaked coconut.
- Holding the shrimp by their tails, dip first into the beaten egg whites, then in the panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut.
- Lay the shrimp on its side on the lined baking sheet.
- Do not overcoat the shrimp with coconut!
- Bake on the middle rack for 15 minutes, or until coconut is lightly toasted. Turn the shrimp halfway through baking.
- While shrimp is baking, add mayonnaise and 1 tbsp coconut sugar to a small bowl. Cut the vanilla bean down the middle and remove the seeds from the inside and add to the aioli mixture. Stir well and let sit for 10 minutes in the fridge so that the flavors can blend.
- Remove baked shrimp from the oven and serve with the vanilla bean aioli.
Makes 18-24 shrimp.
Nutritional info not available.
This dish is best served right away. Make sure to adjust the ingredients so that you prepare only what you need.