Spicy Coconut Shrimp Bake
Ingredients
- 1 kg shrimp
For serving
- Cooked basmati rice
Milk mixture
- 1 cup milk
- 2 tablespoons coconut milk powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ginger
- 1 large egg white
Breadcrumb mixture
- 1 cup breadcrumbs
- 1/2 cup fine coconut
- 1 tablespoon ground ginger
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed chili
- 1/2 teaspoon paprika
- 1 teaspoon fine coriander
Preparation
Peel the shrimp, leaving the tail attached, and remove the sand vein.
For the milk mixture, in a deep bowl, combine milk, coconut milk powder, salt, black pepper, ginger, and egg white, then mix with a fork.
For the breadcrumb mixture, in a wide bowl, combine breadcrumbs, fine coconut, ground ginger, salt, black pepper, crushed chili, paprika, and fine coriander, then mix with a fork.
Prepare a shallow baking tray by lining it with aluminum foil or as desired.
Position the oven rack in the middle and preheat the oven to 200°C.
Dip each shrimp in the milk mixture to coat well, then transfer to the breadcrumb mixture and coat thoroughly with light pressure.
Place the coated shrimp in the prepared tray.
Bake in the preheated oven for 10 to 12 minutes.
Serve the shrimp hot with cooked basmati rice.
