These are what seem to be the original “coconut shrimp,” as noted in Vic Bergeron’s 1968 cookbook, “Trader Vic’s Pacific Island Cookbook.” But instead of coconut, the shrimp are coated in crushed rice ...

12 jumbo shrimp (6 to 8 count per pound), brined if desired (see note) 2 large egg whites 1. Prepare the shrimp. Preheat the oven to 400 degrees. On a baking sheet, combine coconut, panko, Old Bay ...

This recipe for coconut shrimp saves some effort — and cleanup — by cooking the shrimp in the oven instead of frying them. The coconut, which toasts while the shrimp cook, adds a lot of flavor here.

They pair perfectly with mango-habanero aioli. “Coconut shrimp gets a bad rap for being a cheap, overly sweet appetizer for people afraid of seafood, but I argue the one at Rocky’s might be shrimp’s ...

In 1984, the Junior League of Fort Myers published its first cookbook, Gulfshore Delights. There were three printings of the popular book, for a total of 40,000 copies printed and sold. Many of the ...

For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another ...

Ingredients:5 extra-large shrimp, peeled and de-veined5 Caramel deLites Girl Scout cookies, ?nely chopped2 cups seasoned bread crumbs2 cups ?our1 cup coconut ?akes4 egg whitesPinch cayenne pepper1 ...