COCONUT SHRIMP ON THE TRAEGER
Jumbo shrimp are breaded in coconut flakes and panko and baked on the Traeger grill until crispy yet tender. Served with spicy cocktail sauce, it's a gameday must-have dish!
Equipment
- Three bowls for breading
- Cookie sheet and wire rack
- Aluminum foil
- Traeger grill
Ingredients
- 1 pound extra jumbo raw shrimp
- 2 cups O Organics Unsweetened Coconut Flakes
- 1 cup Panko bread crumbs
- 2 O Organics Eggs
- 1.5 cups Signature Select All Purpose Flour
- Signature Select Cooking Spray
- Salt and pepper
- Lemons
- 1 cup Waterfront Bistro cocktail sauce
Instructions
- If the shrimp is frozen, be sure to give yourself plenty of time to defrost them.
- Peel the shrimp, leaving the tail intact.
- In three bowls, prepare your breading ingredients.
- First bowl: beaten eggs, Second bowl: seasoned flour, Third bowl: 50/50 blend of panko breadcrumbs and shredded coconut
- Line a cookie sheet with aluminum foil and place a wire rack atop.
- Spray the wire rack with nonstick spray.
- Preheat your Traeger Grill to 375*.
- Coat the shrimp by first dipping in flour, then egg wash, then rolling in the coconut mixture.
- Place the shrimp on the prepared wire rack and continue with the remaining shrimp.
- Spray the top of the coated shrimp with nonstick spray.
- Put the shrimp on the rack in the preheated grill and cook for 8 minutes until golden brown.
- Carefully flip the shrimp over and cook for 5-8 more minutes until golden on the second side.
- The shrimp should reach an internal temperature of 120*.
- Remove the shrimp from the grill and sprinkle lightly with salt.
- Transfer cooked coconut shrimp to a platter and serve with cocktail sauce.