Baked Coconut Shrimp

Recipe

Appetizer
Baked Coconut Shrimp

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User Rating

2.55 out of 5 stars
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11 ratings

Recipe Data

13
Servings

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    Servings and Ingredients

    Ingredients
    Serves 13
    QuantityIngredientAdd
    ½ lbs.medium-sized raw shrimp, peeled and deveined
    ¾ c.Hy-Vee complete pancake mix
    ½ c.water
    ½ c.flour
    2 c.Hy-Vee flaked coconut

    Directions

    1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray; set aside.
    2. Mix pancake mix and water together until smooth. If batter is too thick, add 1 tablespoon water until desired consistency. Place flour and coconut each in separate bowls.
    3. Dip each shrimp in flour, tapping off excess, then into batter and finally roll into the coconut. Place each on baking sheet.
    4. Bake for 10 to 15 minutes or until shrimp is pink, coconut golden and batter is cooked.

    Nutrition facts

    Servings

    120 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 30mg
    • Sodium: 120mg
    • Total Carbohydrates: 15g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 0%
    0%
    Vitamin C 0%
    0%
    Iron 4%
    0%
    Calcium 2%