These crispy baked coconut shrimp are a real treat! Coated in crunchy coconut and baked to perfection, they make a delicious snack or appetizer.
Honestly, who can resist that crunchy texture and sweet coconut flavor? I love dipping them in spicy sauce for an extra kick. Yum! 🌴
Key Ingredients & Substitutions
Shrimp: Use large shrimp for the best bite. If shrimp isn’t available, you could try this recipe with scallops or chicken strips instead. Just adjust the cooking time as chicken will need longer to cook.
Panko Breadcrumbs: Panko gives the shrimp that delightful crunch, but if you don’t have any, you can substitute regular breadcrumbs. Just know they’ll be less crunchy.
Sweetened Shredded Coconut: Use sweetened coconut for that lovely sweetness. If you’re looking for a less sweet option, you can use unsweetened shredded coconut and add a touch of sugar or honey.
Eggs: If you need an egg substitute, you can use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water), or even use a bit of mayonnaise as a binder, about 2 tbsp for the whole batch.
How Can I Get My Coconut Shrimp Extra Crispy?
To achieve that perfect crunch, the preparation and baking techniques are key. Here’s how to make sure your shrimp turn out extra crispy:
- Coating Technique: Make sure each shrimp is thoroughly coated in flour, egg, and then the coconut-panko mixture. Press down firmly on the coating to help it stick.
- Baking: Space the shrimp out on the baking sheet to allow air to circulate. Crowding them can lead to steaming instead of crisping.
- Oil Spritz: Lightly spray or brush oil on the shrimp before baking. This helps brown the coating beautifully.
- Flip Halfway: Don’t forget to flip the shrimp halfway through baking to ensure even crispiness on both sides!
Crispy Baked Coconut Shrimp
Ingredients You’ll Need:
- 1 pound large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or a little oil for greasing the baking sheet
- Sweet chili sauce for dipping (optional)
How Much Time Will You Need?
This crispy baked coconut shrimp recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Altogether, you’ll be enjoying these tasty treats in around 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to prevent sticking, then lightly grease it with cooking spray or a bit of oil.
2. Set Up Your Dredging Stations:
In a shallow bowl, place the all-purpose flour. In another bowl, beat the two large eggs until well mixed. In a third bowl, combine the panko breadcrumbs, sweetened shredded coconut, salt, and black pepper. This is where the magic happens!
3. Coat the Shrimp:
Take each shrimp and dip it into the flour, ensuring to shake off any excess. Then, dip it into the beaten eggs, making sure it’s covered completely. Finally, press it into the coconut-panko mixture, ensuring it’s well-coated.
4. Arrange for Baking:
Place the coated shrimp on your prepared baking sheet in a single layer. This helps them cook evenly and get that lovely crispy texture. Don’t overcrowd the pan!
5. Bake and Flip:
Lightly spray the shrimp with cooking spray to enhance their crispiness while baking. Bake them in the oven for about 10-12 minutes, flipping them halfway through, until the coating is golden brown and the shrimp are cooked through.
6. Serve:
Once they’re done, take the shrimp out of the oven and serve them immediately. Pair with your favorite dipping sauce, like sweet chili sauce for a deliciously sweet and spicy kick!
Enjoy your crispy, tender, and flavorful Baked Coconut Shrimp!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before coating them. The best way is to place them in the fridge overnight or run them under cold water in a sealed bag until thawed. Pat them dry before starting the recipe to ensure the coating sticks well.
What if I Don’t Have Panko Breadcrumbs?
If you don’t have panko, you can substitute regular breadcrumbs, but keep in mind that they may lead to a less crispy texture. For an extra crunch, consider crushing up plain crackers or using cornflakes as an alternative.
How Can I Make these Gluten-Free?
To make gluten-free baked coconut shrimp, simply use gluten-free flour (like almond flour or a gluten-free all-purpose mix) and gluten-free panko or breadcrumbs. Just check the label to ensure all other products used are gluten-free as well!
How Should I Store Any Leftovers?
If you have leftovers, let them cool completely, then store them in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven at 375°F (190°C) for about 5-7 minutes until warmed through and crispy again.
