These crispy baked coconut shrimp are a fun twist on a classic favorite. Coated in crunchy coconut and panko, they are perfectly golden and delicious!
I love serving them with a sweet chili sauce for dipping. It’s like a party for your taste buds, and trust me, they disappear fast! 🥥🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for this recipe. If you’re allergic or avoid seafood, try using chicken tenders instead. They’ll still taste great with the coconut coating!
Shredded Coconut: Sweetened coconut gives a nice flavor. You can use unsweetened coconut if you prefer less sweetness or want a healthier option.
Panko Breadcrumbs: These give a light and crispy texture. If you don’t have panko, regular breadcrumbs will work, but the texture will be slightly different.
Spices: Salt, pepper, and paprika add flavor. Feel free to add a pinch of cayenne for heat or use your favorite seasoning blend.
Dipping Sauce: If mayo isn’t your thing, try mixing yogurt with the sweet chili sauce for a tangy alternative, or even coconut cream for a tropical twist!
How Do You Get the Shrimp Extra Crispy?
The key to getting that perfect crispy texture is in the coating process! Start by making sure the shrimp are dry; moisture will make them soggy. Here’s how to achieve a crunchy result:
- First, coat the shrimp well in flour. This helps the eggs stick better.
- Then dip them in beaten eggs thoroughly. This step is crucial; it binds the coconut-panko mix to the shrimp.
- Finally, coat them generously with the coconut-panko mixture. Press it on firmly to ensure it adheres well.
- Don’t skip the cooking spray! A light spray helps the coating crisp up beautifully in the oven.
Following these steps will give you shrimp that are crispy on the outside and juicy inside with every bite!
Crispy Baked Coconut Shrimp
Ingredients You’ll Need:
- 1 pound large shrimp, peeled and deveined, tails left on
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs
- 1/2 cup all-purpose flour
- Cooking spray or oil for greasing the baking sheet
- Fresh chopped parsley or cilantro, for garnish (optional)
Optional Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon sweet chili sauce
- 1 teaspoon sriracha or hot sauce (adjust to taste)
- 1 teaspoon lime juice
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare, and then it needs about 12-15 minutes to bake in the oven. In total, you’re looking at about 30 minutes of your time for delicious, crispy coconut shrimp!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. This will help prevent sticking and make cleanup easier!
2. Prepare the Coating:
In a shallow dish, mix together the shredded coconut, panko breadcrumbs, salt, pepper, and paprika. This will be your crunchy coating. Mix well to combine all the flavors!
3. Set Up the Breading Station:
Place the flour in a separate shallow bowl. In another bowl, beat the eggs until well mixed. You now have everything ready to coat the shrimp.
4. Coat the Shrimp:
Take each shrimp and pat it dry with paper towels. This helps the coating stick better! First, coat the shrimp in flour and shake off any excess. Next, dip it in the beaten eggs, and then finally roll it in the coconut-panko mixture, pressing down gently to make sure it sticks well.
5. Bake the Shrimp:
Place the coated shrimp on the prepared baking sheet in a single layer. Make sure they have a little space between them for even cooking. Lightly spray the tops with cooking spray to encourage crispiness.
6. Bake to Perfection:
Pop the baking sheet in the oven and bake for 12-15 minutes. Keep an eye on them and flip the shrimp halfway through so they cook evenly and get nice and golden!
7. Prepare the Dipping Sauce:
While the shrimp are baking, whip up the dipping sauce if you’d like! Combine the mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl and mix everything together well. Adjust the heat to your liking!
8. Serve and Enjoy:
Once the shrimp are cooked and crispy, transfer them to a serving platter. If you like, garnish with some fresh chopped parsley or cilantro. Serve them warm with your delicious dipping sauce on the side!
Enjoy your crispy baked coconut shrimp — crunchy, flavorful, and perfect as an appetizer or a main dish!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to fully thaw them before cooking. Thaw shrimp overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat them dry before coating for the best results!
How Can I Make This Dish Gluten-Free?
To make these coconut shrimp gluten-free, simply substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives. Almond flour or crushed gluten-free crackers work great for the coating!
Can I Prepare the Shrimp in Advance?
Absolutely! You can coat the shrimp and refrigerate them for up to a few hours before baking. Just be sure to add a little cooking spray right before baking to help with crispiness!
What’s the Best Way to Store Leftover Shrimp?
Store any leftover shrimp in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven at 350°F (175°C) for about 5-10 minutes to help them regain their crispiness!