Sweetened coconut flakes are the only sweet aspect of this Coconut Shrimp recipe and therefore the sweet in the sweet and crispy and the ideal compliment to the salty cashews. I recommend sweetened coconut flakes found in the baking aisle and would stay clear of the unsweetened coconut flakes. You only need a handful of ingredients to make this delightful finger appetizer: While we don’t know exactly where Coconut Shrimp originated, it is suspected to have evolved from the world’s tropical coasts of southeast Asia where there an abundance of both shrimp and coconuts Southeast Asian cuisine boasts lots of seafood and coconut flavors so it seemed like a match made in heaven – and it tastes like one! It can now be found on menus across the world – and now in your kitchen! What do you need to make Coconut Shrimp? That’s it for easy Coconut Shrimp! Where did Coconut Shrimp originate? You will be shocked at how spectacularly delicious this healthy Coconut Shrimp recipe is – and how easy it is to make a home! It is a simple 4 step process: process breading, coat shrimp in flour, dunk shrimp in egg whites, coat shrimp in breading, bake. I used the same breading technique and created jumbo shrimp enveloped in a blend of roasted cashews, sweet coconut and panko spiced with cumin and ginger – the perfect harmony of nutty, roasted, sweet and spice – and baked to golden, crunchy succulent perfection – without the grease. I wanted to make beloved restaurant Coconut Shrimp at home without the fat of a deep fryer but with all the sweet, crispy taste and then I started to drool reflecting back on my Cashew Coconut Chicken Tenders and I knew what had to be done. If you’ve never had the pleasure of devouring Coconut Shrimp before, it is essentially coconut coated in coconut and typically fried until golden – and it is everything. I just see the name “Coconut Shrimp” on a restaurant menu and my heart skips a beat. Few sights get me giddier than a heaping pile of golden, plump, juicy, crunchy Coconut Shrimp.
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