Scottsdale, Arizona - These crunchy, oven-baked coconut shrimp are packed with flavor thanks to coconut milk and coconut flakes. You can use smaller shrimp. Just plan for less breading and less baking time.
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- 1/4 cup sweetened coconut
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 cup coconut milk
- 12 large shrimp, peeled and deveined