Crispy Baked Coconut Shrimp is a tasty treat that’s easy to make at home! Succulent shrimp coated in crunchy coconut flakes are perfect for dipping in your favorite sauce.
These little bites are crunchy on the outside and juicy inside—just what you need for a fun snack or appetizer. I love pairing them with sweet chili sauce for an extra zing! 🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp are essential because they hold up well to baking and have a lovely texture. If you can’t find large shrimp, medium shrimp will work. Frozen shrimp are great too—just make sure to thaw them completely before use.
Panko Breadcrumbs: These give the shrimp their signature crunch! If you don’t have panko, try using regular breadcrumbs. You can also make your own by processing day-old bread in a food processor until coarse.
Sweetened Shredded Coconut: Sweetened coconut adds flavor and promotes browning. Unsweetened coconut can be a substitution, but you’ll lose that sweet touch. If you’re avoiding coconut, crushed cornflakes or crushed nuts provide a nice alternative.
Garlic Powder: This adds extra flavor. If you prefer fresh garlic, use a minced clove instead, but be cautious not to burn it during baking.
How Do You Get the Perfect Crunchy Coating?
Coating the shrimp properly is key to achieving that crispy outer layer. Start by drying each shrimp well with paper towels; moisture will prevent crispiness! When breading, make sure to press the coconut-panko mixture onto the shrimp firmly.
- Use one hand for the dry ingredients (flour and panko mix) and another for the wet (the egg). This keeps things tidy.
- To ensure even cooking, arrange the shrimp in a single layer on the baking sheet, allowing space between each one for hot air to circulate.
- Don’t skip the cooking spray! A light spray helps achieve that golden finish without frying.
Crispy Baked Coconut Shrimp
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup sweetened shredded coconut
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Cooking spray or oil for greasing the baking sheet
- Fresh parsley, chopped (optional, for garnish)
- Sweet chili sauce or your favorite dipping sauce, for serving
Time Needed:
This recipe will take you about 10 minutes to prepare and 15 minutes to cook, making it a quick and delightful option for any meal. In total, you’re looking at around 25 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet
Start by preheating your oven to 400°F (200°C). This step is crucial for that crispy finish. While the oven heats up, line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Make the Coating Stations
In a shallow bowl, mix together the flour, salt, pepper, and garlic powder (if you’re using it). In a second bowl, beat the eggs with a fork until smooth. In a third bowl, combine the panko breadcrumbs and shredded coconut. These three bowls will be your breading station!
3. Coat the Shrimp
Take each shrimp and pat it dry with paper towels to get rid of any moisture (this helps them crisp up!). First, dredge each shrimp in the flour mix, shaking off any excess flour. Then dip it into the beaten eggs, followed by rolling it in the coconut-panko mixture—make sure to press gently so the coating sticks well!
4. Arrange and Spray
Place the coated shrimp on the baking sheet in a single layer with some space between each piece. This allows for even cooking and crispiness. Lightly spray the shrimp with cooking spray to help them get extra golden and crispy in the oven.
5. Bake and Flip
Now, it’s time to bake! Place the baking sheet in the preheated oven and bake for about 12-15 minutes. Halfway through, flip the shrimp over to ensure both sides get nice and crunchy.
6. Garnish and Serve!
When they’re golden brown and crispy, take them out of the oven and, if you like, sprinkle some chopped fresh parsley on top for a pop of color. Serve your delicious crispy baked coconut shrimp hot with sweet chili sauce or any dipping sauce you prefer!
Enjoy your delightful crispy, golden-baked coconut shrimp with a tangy and sweet dip! They’re sure to be a hit!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw them completely before using. The best way to do this is to leave them in the refrigerator overnight or place them in a sealed bag and submerge them in cold water for a quick thaw. Pat them dry thoroughly before coating for the best results!
How Do I Store Leftover Coconut Shrimp?
Store any leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. To keep them crispy, consider reheating them in the oven at 375°F (190°C) for about 5-7 minutes until warmed through.
Can I Make These Shrimp Ahead of Time?
Absolutely! You can prepare and coat the shrimp in advance and then refrigerate them for up to a few hours before baking. Just keep them covered to prevent drying out. Bake them just before serving for a fresh and crunchy experience!
What Dipping Sauces Pair Well With Coconut Shrimp?
Sweet chili sauce is a classic choice, but you can also try mango salsa, honey mustard, or even a spicy aioli for an extra kick. Experiment with different sauces to find your favorite combination!
