Recipe
Appetizer
Baked Coconut Shrimp
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 13
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray; set aside.
- 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.
- Dip each shrimp in flour, tapping off excess, then into batter and finally roll into the coconut. Place each on baking sheet.
- 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%