Warm greetings to all shrimp lovers out there, especially those who are in the golden years! Today, we’re celebrating National Shrimp Day by sharing the best tasting way to enjoy one of our favorite seafood delicacies: Baked Coconut Shrimp. Not only is this recipe incredibly delicious, but it also comes with a mouthwatering sweet dipping sauce that will leave you asking for more. So, let’s dive into the history of shrimp and uncover the secrets of this delectable dish.

A Brief Journey into the History of Shrimp

Did you know that humans have been enjoying shrimp since the early days of our existence? Archaeological evidence suggests that shrimp has been a part of our diet since time immemorial. In fact, the ancient Greeks and Romans savored this succulent seafood, and writings from the 4th and 5th centuries AD have been discovered, detailing their methods of cooking shrimp.

However, it was around 1917 that shrimp started gaining popularity in the United States. Although predominantly found in the Southern part of the country, the 20th century marked the beginning of widespread shrimp consumption, and the creation of the famous “shrimp cocktail” that we still love today.

Indulge in the Baked Coconut Shrimp Experience

Now that we’ve delved into the history of shrimp, let’s focus on the star of the show: Baked Coconut Shrimp. This delightful recipe is easy to make and will transport your taste buds straight to paradise. Here’s what you’ll need:

Ingredients:

• All-purpose flour
• Egg
• Coconut milk
• Shredded, sweetened coconut
• Panko breadcrumbs
• Salt
• Medium shrimp
• Cooking spray

How to Prepare Baked Coconut Shrimp:

1. Preheat your oven to 425 degrees F for that perfect crisp texture. Line a baking sheet with parchment paper and give it a light coat of nonstick spray.
2. Prepare three bowls: one with flour, one with a mixture of egg and coconut milk, and one with shredded coconut and panko breadcrumbs. Sprinkle the shrimp with salt.
3. Holding the shrimp by the tail, dip it in the flour mixture, then in the egg and coconut milk mixture, and finally coat it with the shredded coconut and panko mixture.
4. Place all the dipped shrimp on the prepared baking sheet and give them a light coat of cooking spray.
5. Bake the shrimp for 10 minutes, then carefully turn each shrimp over and continue baking for an additional 6 to 8 minutes until golden brown and cooked through.

Let’s Talk About That Irresistible Dipping Sauce

What’s a good shrimp dish without a tantalizing dipping sauce? Here’s a simple yet flavorful recipe for your Baked Coconut Shrimp dipping sauce:

Ingredients for the Dipping Sauce:

• 1/2 cup orange marmalade
• 2 tablespoons Dijon mustard
• 1 teaspoon prepared horseradish

Combine these ingredients in a bowl, whisk them together, and voila! You have a delectable dipping sauce to accompany your Baked Coconut Shrimp.

Fun Facts About Shrimp

While we indulge in the mouthwatering Baked Coconut Shrimp, take a moment to enjoy these fascinating shrimp facts:

• Americans consume a staggering 1 billion pounds of shrimp annually, making it the country’s favorite seafood.
• Shrimp is incredibly low in calories, with just around 7 calories per medium-sized shrimp.
• Shrimp is a rich source of selenium, which is believed to have cancer-fighting properties and promote overall well-being.
• Traditional shrimp scampi is a classic dish made with garlic, butter, and shrimp served over pasta noodles like linguine or angel hair.

Baked Coconut Shrimp Recipe

Are you ready to recreate this delightful dish in your own kitchen? Here’s the complete Baked Coconut Shrimp recipe for you to enjoy:

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 16 minutes

Total Time: 41 minutes

Ingredients:

Shrimp:

• 1/3 cup all-purpose flour
• 1 large egg
• 2/3 cup coconut milk
• 3/4 cup shredded, sweetened coconut
• 3/4 cup panko breadcrumbs
• Salt
• 24 medium shrimp
• Cooking spray

Dipping Sauce:

• 1/2 cup orange marmalade
• 2 tablespoons Dijon mustard
• 1 teaspoon prepared horseradish

Instructions:

1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or give it a light coat of cooking spray.
2. In a bowl, place the flour. In a separate bowl, combine the egg and coconut milk. In another bowl, mix the shredded coconut and panko breadcrumbs.
3. Sprinkle the shrimp with salt. Hold each shrimp by the tail, dredge it in the flour, shake off any excess, dip it in the egg and coconut milk mixture, and then roll it in the coconut and panko mixture. Place the coated shrimp on the prepared baking sheet. Repeat with the remaining shrimp.
4. Give the top of the coconut shrimp a light coat of cooking spray.
5. Bake for 10 minutes. Remove the baking sheet from the oven, carefully turn over each shrimp, and continue baking for an additional 6 to 8 minutes until the shrimp turn golden brown and are fully cooked.

Sauce Preparation:

While the shrimp is baking, prepare the dipping sauce. Simply combine the orange marmalade, Dijon mustard, and prepared horseradish in a small bowl. Mix well and serve it alongside the Baked Coconut Shrimp for a burst of flavor.

Note: The nutritional information provided is a rough estimate and may not be 100% accurate.

Now you have all the tools to create a delectable feast of Baked Coconut Shrimp. Whether you’re planning a small gathering or simply treating yourself to a delightful dinner, this recipe is sure to impress. Enjoy every bite of the crispy, coconut-infused shrimp accompanied by the zesty dipping sauce. Don’t forget to savor the moment and share your shrimp journey with others using the hashtags #nationalshrimpday, #shrimpday, and #recipesforholidays.