Baked Coconut Shrimp with Tangelo Salsa
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 as a passed hors d’oeuvre. Be sure to use unsweetened shredded coconut or this baked coconut shrimp recipe will be too sweet.
- 2 cups chopped peeled tangelos, such as Minneola, or tangerines
- 2/3 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 scallion, chopped
- 2 teaspoons minced fresh jalapeño pepper, or more to taste
- 1 teaspoon kosher salt, divided
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1 1/4 cups unsweetened shredded coconut
- 1 pound raw shrimp (21-25 per pound; see Tip)
- Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
- Combine tangelos (or tangerines), bell pepper, cilantro, scallion, jalapeño and 1/4 teaspoon salt in a food processor or blender. Pulse to form a chunky salsa. Set aside.
- Beat eggs in a small dish. Whisk flour, paprika and garlic powder in another small dish. Combine coconut and the remaining 3/4 teaspoon salt in a third dish.
- Peel shrimp, leaving the tails on. Butterfly the shrimp by cutting halfway through the back, stopping at the tail, so they will stand tail up. Dredge the shrimp in the flour mixture. Dip in the egg and then coat with coconut, leaving the tail uncoated. Stand the shrimp tail-up on the prepared baking sheet. Discard any unused dipping mixtures.
- Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with the salsa.
203 calories; 10 g fat; 157 mg cholesterol; 15 g carbohydrates; 14 g protein; 4 g fiber; 329 mg sodium