1. Preheat oven to 425°F and scramble egg in a bowl.
2. Dig each frozen shrimp in egg, shake excess and dredge in coconut.
3. Place shrimp on an ungreased baking sheet, leaving space between shrimp.
4. Bake shrimp 10 minutes, turn shrimp over, bake an additional 6 minutes and enjoy!


10.5 oz Gorton’s Crunchy Butterfly Shrimp
2 eggs
5-7oz sweetened coconut flakes

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Crunchy Butterfly Shrimp

Tender tail-on Shrimp in crunchy panko breadcrumbs.

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