Coconut Shrimp

This MUST be a good recipe since I am actually taking the time to tell you all about it. And while we all know I am a good cook (just being honest here), you know these sweet & savory shrimp-babies must have been truly divine. Here's the recipe...

Shrimp
Salt & Pepper
Pina Colada Mix
Egg
Flour
Shredded Coconut
Sweet & Sour Sauce (found in the Asian aisle)

I bought a pound of shelled & deveined shrimp, but probably used 3/4 of it, and even that was enough for two people for two meals. I had Pina Colada mix in the house, so I thought why not. The egg & flour is just a basic breading component, and the salt & pepper is what helps with the flavors. Here are the steps...

Heat oven to 425 & grease a baking sheet with non-stick cooking spray.

Season the shrimp with salt & pepper. In a bowl, add Pina Colada Mix (I eyeballed it, but it was maybe 1/2 cup) and an egg. Whisk together. Add shrimp.

In another bowl, add flour. I cannot remember if I used AP or SR, and not sure that it even matters. Use what you've got. And in a third bowl, pour your coconut. The more the merrier, but I'm like that about food & friends. Line up your three bowls beside each other & then have your baking sheet right beside the coconut bowl.

Take the shrimp from the egg & Pina Colada mixture & transfer it to the flour. Not all at once, but by the handful should be OK. Shake to cover the shrimp & to make sure all excess flour comes off, & then toss into the coconut bowl. Coat well, & then coat well again. The more coconut the better! (Can you believe there was a time when I hated coconut?) Place shrimp on baking sheet & repeat. Bake for 15 minutes, but make sure you don't burn your coconut. Toasted is good, browned is better, and slightly darker brown is best, but no black!

Serve immediately with Sweet & Sour Sauce.

This was so easy & so good that I am even rethinking my menu for next week's get-together with our neighbors. But then again, that meat & mushroom lasagna I had planned is really awesome, too!