Baked Coconut Shrimp

A baked version of a fried favorite. Great for toddlers, to put beside an icepack in a lunchbox, or as an adult appetizer. These are dead easy, nutritious and delicious. I've included a recipe for a dipping sauce that I made at the same time to go with them as well as a pic of Luc's lunch today featuring this shrimp (cut up). It was a HUGE hit with lots of "mmmmm" sounds coming from the direction of the high chair. I made the amount for two toddler servings...but I ate the rest of them....

Baked Coconut Shrimp

-10 large shrimp, peeled and deveined (tails off if it's easier for your toddler)
-1/4 cup unsweetened finely shredded coconut
-2/3 cup panko bread crumbs
-pepper, to taste
-salt, to taste (optional)
-1 egg white

 Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil and smear lightly with olive oil or spray with cooking spray. 

 Season shrimp with salt and pepper, if using. In a bag, combine coconut and panko (alternatively, place on a pie plate). In a small bowl, beat egg white until it gets a little frothy. 

Dip shrimp in egg white, letting the excess fall back into the bowl and place in the bag. Shake until well coated with panko and coconut (I did five at a time, which worked well). Once shrimp are well coated, shake off excess and place on baking sheet. 

Bake in preheated oven 4-5 minutes per side, turning once. 

Makes 2 toddler servings.

Marmalade Dipping Sauce

-1 tbsp marmalade
-1/2 tsp honey
-1/4 tsp prepared mustard
-1/4 tsp water

Mix all ingredients in a small bowl, microwave 15 seconds on high, and mix again until well combined. Serve with Baked Coconut Shrimp.