These Crispy Baked Coconut Shrimp are a tasty treat! Juicy shrimp get a crunchy coat of coconut and breadcrumbs, making them perfect for dipping.
When I make these, I can’t resist sneaking a few before serving. They’re such a hit at parties—everyone loves that sweet and crunchy combo!
The best part is how easy it is to bake instead of fry. Just coat, bake, and enjoy! They pair wonderfully with a zesty dipping sauce for an extra kick!
Key Ingredients & Substitutions
Shrimp: Use large, peeled, and deveined shrimp for the best texture. You can substitute with shrimp bites or even chicken tenders if you’re looking for an alternative protein, but cooking times may vary.
Panko Breadcrumbs: These breadcrumbs give an extra crunch! If you can’t find panko, regular breadcrumbs work, but they won’t be as crispy. You can also use crushed cornflakes for a different texture.
Sweetened Coconut: The recipe calls for sweetened shredded coconut for that lovely sweetness. If you’re watching sugar, try unsweetened coconut or flaked coconut, which will be less sweet but still tasty. You could also use crushed nuts for a different flavor.
Cooking Spray: It’s used to help the shrimp crisp up nicely. Any oil (like olive or avocado) can also work. Just be sure to lightly coat the shrimp for even browning.
How Do You Get the Shrimp Extra Crispy?
To achieve that crispy goodness, the coating process is important. Make sure each shrimp is well-coated in flour, egg, and then the coconut mixture. Here’s how:
- Start with dry shrimp. If they’re wet, the coating won’t stick well.
- Use flour to absorb moisture, which helps the egg wash stick better.
- Press the shrimp firmly into the breadcrumbs and coconut mixture to ensure it adheres well.
- Place the shrimp evenly spaced on the baking sheet to avoid steaming.
- A light spritz of cooking spray will enhance the browning process in the oven.
Remember to flip the shrimp halfway through baking for even crispiness on both sides! Enjoy your baking!
Crispy Baked Coconut Shrimp
Ingredients:
- 1 pound large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or oil for greasing the baking sheet
- Optional: chopped fresh parsley for garnish
For Dipping Sauce:
- 1/2 cup sweet chili sauce, or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. So, you’re looking at about 30 minutes total from start to finish. That’s pretty quick for a delicious appetizer or snack!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, you need to preheat your oven to 400°F (200°C). While that’s heating up, line a baking sheet with some parchment paper or aluminum foil. Don’t forget to lightly grease it with cooking spray or oil, so the shrimp don’t stick!
2. Set Up Your Breading Station:
Now, let’s get our three bowls ready. In one shallow bowl, add the flour. In another shallow bowl, crack the eggs and add a tablespoon of water. Whisk them together nicely until combined. In the last bowl, mix together the panko breadcrumbs, shredded coconut, salt, and black pepper. This will be your crunchy coating!
3. Prepare the Shrimp:
Gently pat the shrimp dry with paper towels to remove any excess moisture. This will help the coating stick better. First, dredge each shrimp in the flour, making sure to shake off any excess flour so it’s not too clumpy.
4. Coat the Shrimp:
Next, dip the shrimp into the egg mixture, fully coating them. Then, press the shrimp into the coconut breadcrumb mixture, making sure to coat them well. You can press a little to help the crumbs stick nicely!
5. Arrange on Baking Sheet:
Place your coated shrimp on the prepared baking sheet, making sure they are spaced out and not touching each other. This helps them crisp up nicely.
6. Baking Time!
Lightly spray the shrimp with cooking spray one last time to help them brown beautifully. Bake in the preheated oven for about 10-12 minutes, remembering to flip them halfway through. They should turn golden brown and crispy when done.
7. Serve and Enjoy:
Once baked, remove them from the oven. You can garnish them with chopped fresh parsley for a pop of color if you like. Serve your crispy baked coconut shrimp warm with sweet chili sauce or your favorite dipping sauce. Dive in and enjoy this delightful treat!
Happy cooking!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure they are completely thawed before breading. Thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for quicker results.
Can I Prepare the Shrimp in Advance?
Absolutely! You can bread the shrimp a few hours ahead of time and store them in the fridge until you’re ready to bake. Just make sure to cover them tightly to prevent them from drying out.
How Do I Store Leftovers?
Store any leftover baked coconut shrimp in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 5-7 minutes until they’re heated through and crispy again.
Can I Use Other Dipping Sauces?
Certainly! While sweet chili sauce is a popular choice, you could also try a tangy mango salsa, a spicy aioli, or even a zesty lime vinaigrette. Feel free to experiment with your favorites to find the perfect pairing!