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Baked Coconut Shrimp

Baked Coconut Shrimp

iamwinfred
This baked coconut shrimp turns a restaurant favorite into an easy weeknight appetizer or dinner you can make right in your own oven. Big shrimp get dipped in flour, egg, and a crunchy panko coconut coating, then baked until golden and crisp. No deep fryer, no hot oil splatter, just a sheet pan and about 30 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4 servings
Calories 310 kcal

Equipment

  • Rimmed baking sheet
  • Oven-safe wire rack
  • Parchment paper
  • Three shallow bowls or pie plates for breading station
  • Tongs
  • Whisk

Ingredients
  

  • 1 1/2 pounds large raw shrimp 680g, peeled and deveined, tails on
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all purpose flour 60g
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup panko breadcrumbs 45g
  • 1 cup sweetened shredded coconut 80g
  • cooking spray or melted butter for drizzling
  • fresh cilantro or parsley for garnish, optional

For Serving (Optional)

  • sweet chili sauce for dipping
  • cocktail sauce for dipping
  • lime wedges for squeezing

Instructions
 

  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment and place an oven safe wire rack on top. Lightly coat the rack with cooking spray.
  • Pat shrimp completely dry with paper towels. Season both sides with salt and pepper.
  • Place flour in first shallow bowl. Whisk eggs and water in second bowl. Combine panko and coconut in third bowl.
  • Dip each shrimp in flour, shake off excess. Dip in egg mixture, let excess drip off. Press firmly into panko coconut mixture, coating all sides. Place on prepared wire rack in a single layer without touching.
  • Lightly spray tops of breaded shrimp with cooking spray or drizzle with melted butter. Bake for 12-14 minutes until shrimp are pink and opaque and coating is deep golden brown.
  • Remove from oven and let rest on rack for 2 minutes. Garnish with cilantro or parsley if desired. Serve immediately with dipping sauce.

Notes

  • Pat the shrimp completely dry before breading - excess moisture prevents the coating from sticking and makes it less crispy.
  • Baking on a wire rack allows hot air to circulate underneath for even browning on all sides without flipping.
  • Press the coconut mixture firmly onto the shrimp with your fingers to help it adhere during baking.
  • Avoid overcrowding the pan - shrimp should be in a single layer without touching to prevent steaming.
  • Keep an eye on the shrimp during the last few minutes of baking as coconut can go from golden to burnt quickly.
  • For a spicier version, add a pinch of cayenne or chili powder to the flour mixture.
  • To make this gluten free, use gluten free flour blend and gluten free panko breadcrumbs.
  • Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes to restore crispiness (avoid microwaving).
  • Breaded, unbaked shrimp can be frozen on a tray, then transferred to a freezer bag for up to 2 months. Bake straight from frozen, adding a few extra minutes to cook time.
  • Serve with sweet chili sauce, apricot preserves thinned with rice vinegar, or a squeeze of fresh lime juice for the best flavor.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 20gProtein: 26gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 480mgPotassium: 280mgFiber: 2gSugar: 6gVitamin A: 4IUVitamin C: 2mgCalcium: 6mgIron: 10mg
Keyword baked coconut shrimp, baked shrimp, coconut shrimp recipe, easy shrimp appetizer
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