Baked coconut shrimp uses unsweetened coconut, panko breadcrumbs, flour, egg whites and shrimp. Another good recipe is coconut shrimp using coconut milk, chiles, garlic, cilantro and shrimp.
Make baked coconut shrimp by mixing 1/2 cup of flaked unsweetened coconut, 6 tablespoons of panko breadcrumbs and 3 tablespoons of flour in a bowl and whisking 2 egg whites in another bowl. Season 1 pound of peeled, deveined and butterflied shrimp with salt and pepper, dip them in the egg whites, and dredge them in the coconut mixture. Lay the shrimp on a baking sheet, and cook them at 450 degrees for eight to 10 minutes. While the shrimp cook, toast 1 pinch of crushed red pepper flakes and 1 teaspoon of curry powder in a saucepan until fragrant, then mix in 1 tablespoon of honey, 2 teaspoons of rice vinegar, and the zest and juice from 1 orange. Remove the mixture from the heat after two minutes, and use as a dipping sauce.
To make coconut shrimp, marinate 2 pounds of shrimp in a mixture made from 1 can of unsweetened coconut milk, 2 tablespoons of lime juice, 3 minced Thai chiles, 2 tablespoons of minced garlic and 2 tablespoons of minced cilantro. After 30 minutes, season the shrimp to taste with salt and pepper, and cook them on a grill for three minutes on each side.