These crispy baked coconut shrimp are a tasty treat! With a golden crunchy coating of coconut and breadcrumbs, they bring a tropical vibe to any meal.
They’re easy to whip up, and the best part? No frying needed! I love serving them with a tangy dipping sauce for that perfect crunch and flavor combo. Yum!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for the best results, as they stay juicy during baking. If you can’t find fresh shrimp, frozen is perfectly fine. Just make sure they’re thawed before cooking.
Panko Breadcrumbs: These Japanese-style breadcrumbs give that extra crunch. If you don’t have panko, regular breadcrumbs will work, but you might want to toast them slightly for better texture.
Shredded Coconut: Sweetened shredded coconut adds flavor and texture. If you’re looking to cut sugar or go unsweetened, just keep in mind it will change the taste slightly. Remember, desiccated coconut can also be a substitute.
Sweet Chili Sauce: This is optional for dipping, but it adds a wonderful balance of sweetness and heat. You could try a mixture of honey and Sriracha for a quick homemade version if you don’t have sweet chili sauce.
How Do I Get the Perfect Crunch on My Coconut Shrimp?
The key to getting that crunchy coating is all about the layering process. Make sure your shrimp are well-coated in flour, egg, and the coconut-panko mixture. The egg helps the breadcrumbs stick!
- When you coat, press down gently to ensure the mixture sticks on the shrimp.
- For maximum crispiness, use cooking spray on the shrimp right before baking. This helps brown the coating.
- Don’t overcrowd the baking sheet; give the shrimp enough space to crisp up evenly. If needed, bake in batches.
Try these tips to enjoy perfectly crispy baked coconut shrimp every time!
How to Make Crispy Baked Coconut Shrimp
Ingredients You’ll Need:
- 1 pound large shrimp, peeled and deveined with tails on
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 3/4 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut
- Cooking spray or oil for greasing
- Sweet chili sauce for dipping (optional)
How Much Time Will You Need?
This recipe is quick! You’ll need about 10 minutes for prep and another 10-12 minutes for baking. In total, plan for around 20-25 minutes from start to finish. Perfect for a delicious weeknight dinner or an impressive appetizer!
Step-by-Step Instructions:
1. Prepare The Oven and Baking Sheet:
Begin by preheating your oven to 400°F (200°C). While it heats up, line a baking sheet with parchment paper or lightly spray it with cooking spray to prevent sticking.
2. Set Up Your Dipping Stations:
In a shallow dish, combine the all-purpose flour, salt, and black pepper. In another bowl, whisk together the eggs and water until smooth. Lastly, mix the panko breadcrumbs and shredded coconut in a third shallow dish.
3. Coat The Shrimp:
Take each shrimp and dip it first into the flour mixture, making sure to coat it evenly. Shake off any excess flour, then dip it into the egg wash, letting the extra drip off. Finally, press the shrimp into the coconut-panko mixture, ensuring it’s well covered. This step is key to getting that delicious crunch!
4. Bake The Shrimp:
Arrange the coated shrimp on the prepared baking sheet in a single layer. Lightly spray the shrimp with cooking spray to aid in crisping. Place the baking sheet in the oven and bake for 10-12 minutes. Remember to turn the shrimp halfway through to ensure an even golden color!
5. Serve and Enjoy!
Once the shrimp are cooked through and beautifully golden, remove them from the oven. Serve immediately for the best crunch, alongside sweet chili sauce or your favorite dipping sauce!
Enjoy your crispy, golden baked coconut shrimp—perfectly delicious for any occasion!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them. You can thaw them overnight in the fridge or quickly by placing them in a sealed plastic bag and submerging it in cold water for about 30 minutes.
How Can I Make These Shrimp Gluten-Free?
To make the dish gluten-free, simply swap the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Both will work just as well in achieving that crispy texture!
Can I Prepare Coconut Shrimp in Advance?
Yes, you can prep the shrimp ahead of time! Coat them and place them on the baking sheet, then cover and refrigerate for up to a few hours before baking. Just remember to add a couple of minutes to the baking time since they’ll be chilled.
What’s the Best Way to Store Leftovers?
Store any leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. When reheating, you can pop them back in the oven to maintain their crispiness—just bake at 350°F (175°C) for about 5-7 minutes!