- Preheat oven to 425ºF and line a large baking sheet with parchment paper. Blot excess moisture from shrimp and place in a bowl. Combine flour, salt and pepper in a shallow bowl. Whisk eggs in a second small bowl. Combine shredded coconut and panko in a third shallow bowl.
- Dip each shrimp in flour followed by egg and then coconut mixture. Place on baking sheet leaving space between each shrimp. Mist with cooking spray and bake for 10-12 minutes.
- While shrimp bakes, stir together ingredients for dipping sauce. Cool shrimp for 3 minutes on sheet pan before serving with dipping sauce.
Coconut Shrimp with Teriyaki Dipping Sauce
Yield
4
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
kikkoman products used:
ingredients
1 pound jumbo shrimp, peeled and deveined
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon cracked black pepper
2 large eggs
1 cup sweetened coconut flakes
½ cup Kikkoman® Panko Bread Crumbs
Olive oil cooking spray
For Teriyaki Dipping Sauce:
3 tablespoons Kikkoman® Teriyaki Marinade & Sauce
2 tablespoons orange marmalade or preserves
1 tablespoon fresh lime juice
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
