Description
Baked Coconut Shrimp is a light and crispy seafood dish that brings together the tropical flavors of sweet coconut and savory shrimp. The shrimp are coated in a crunchy mixture of shredded coconut and breadcrumbs, then baked to golden perfection, creating a crispy outer layer while keeping the shrimp tender and juicy on the inside. This healthier alternative to fried shrimp is both flavorful and satisfying, with a subtle sweetness from the coconut and a hint of savory seasoning. Served with a tangy dipping sauce, Baked Coconut Shrimp makes for a delightful appetizer, snack, or main dish perfect for any occasion.
Ingredients
Scale
Here’s what you’ll need to make this delectable Baked Coconut Shrimp:
- 1 pound large shrimp, peeled and deveined, tails on (fresh or frozen)
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour (or gluten-free flour for a gluten-free version)
- 2 large eggs, beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for a spicy kick)
- Cooking spray or olive oil (for greasing the baking sheet)
- Fresh lemon wedges (for serving, optional)
- Sweet chili sauce or your favorite dipping sauce (optional)
Ingredient Highlights
- Shrimp: Shrimp is the star of this dish. It’s a rich source of protein and low in fat. The shrimp’s mild flavor pairs perfectly with the sweet, crispy coconut coating.
- Shredded Coconut: Coconut adds a rich tropical flavor and an appealing texture to the shrimp. The sweetened variety helps balance the savory shrimp and makes the coating crispy when baked.
- Panko Breadcrumbs: These Japanese breadcrumbs are light and airy, giving the shrimp an extra crunch without making it too heavy.
- Eggs: The beaten eggs help bind the coconut and breadcrumb mixture to the shrimp, ensuring the coating sticks as they bake.
- Spices: Garlic powder, paprika, cayenne pepper, salt, and black pepper season the shrimp and give it an aromatic, flavorful kick.
Instructions
Follow these simple steps to make perfectly baked coconut shrimp:
Prepare the Shrimp:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Lightly grease the sheet with cooking spray or a drizzle of olive oil to prevent sticking.
- Prepare the Breading Stations: Set up three shallow bowls for a simple breading process:
- In the first bowl, place the all-purpose flour, salt, pepper, garlic powder, paprika, and cayenne (if using). Mix to combine.
- In the second bowl, crack the eggs and beat them lightly.
- In the third bowl, combine the shredded coconut and panko breadcrumbs.
- Coat the Shrimp: Dip each shrimp into the flour mixture, making sure it’s evenly coated. Then, dip it into the beaten egg, followed by the coconut-breadcrumb mixture, pressing lightly to ensure the coating sticks. Place the coated shrimp on the prepared baking sheet.
Bake the Shrimp:
- Bake the Shrimp: Arrange the shrimp in a single layer on the baking sheet, making sure there’s a little space between each piece to allow for even baking. Spray the shrimp with a light coating of cooking spray or drizzle them with a small amount of olive oil to promote a crispy texture.
- Bake: Bake the shrimp for 12-15 minutes, or until they are golden brown and crispy. You can flip them halfway through the baking process to ensure they cook evenly on both sides.
- Check for Doneness: The shrimp are done when they are opaque in the center and the coating is golden and crispy. You can check doneness by slicing into the thickest part of a shrimp to ensure it’s fully cooked.
Serve:
- Garnish and Serve: Once baked, remove the shrimp from the oven and transfer them to a serving platter. Garnish with fresh lemon wedges and serve with a dipping sauce of your choice, such as sweet chili sauce, garlic aioli, or a tangy lime dipping sauce.
- Prep Time: 15 minutes
- Baking Time: 15 minutes
Nutrition
- Serving Size: 4-6
- Calories: 200-250 kcal
- Fat: 8g
- Carbohydrates: 15g
- Protein: 20g