Easy Baked Coconut Shrimp Recipe
A healthier take on a classic appetizer, this recipe features large shrimp coated in a crispy panko and shredded coconut blend, baked to golden perfection. Served with a simple sweet and tangy dipping sauce, it's ready in under 30 minutes.
Equipment
- Baking sheet
- Shallow dishes for breading
Ingredients
For the Baked Coconut Shrimp
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sweet Chili Dipping Sauce
- 1/2 cup sweet chili sauce
- 2 tbsp apricot preserves or orange marmalade
- 1 tsp lime juice
Instructions
- Preheat oven to 400°F (200°C). Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko, coconut, garlic powder, salt, and pepper.
- Holding a shrimp by the tail, dredge it in flour, then dip in the egg, and finally press firmly into the coconut mixture to coat completely.
- Place the coated shrimp in a single layer on a parchment-lined baking sheet. Spray the tops lightly with cooking spray.
- Bake for 10-15 minutes, flipping halfway, until the shrimp are pink and the coating is golden brown and crispy.
- While the shrimp bake, whisk together all ingredients for the dipping sauce. Serve the hot shrimp immediately with the sauce.
Notes
Ensure shrimp are patted dry before breading for the best coating adhesion. Do not overcrowd the pan to ensure maximum crispiness.
Nutrition
Calories: 380kcalCarbohydrates: 45gProtein: 24gFat: 12gSaturated Fat: 8gCholesterol: 180mgSodium: 650mgFiber: 4gSugar: 20g
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