Best Baked Coconut Shrimp

Name: Best Baked Coconut Shrimp
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 Servings
Ingredients: 1 pound large shrimp; 3/4 cup panko breadcrumbs; 1 and 1/4 cups sweetened coconut flakes; 3/4 cups flour; 6 ounces beer; 2 egg whites; 1 small clove garlic; 1/4 cup canola oil; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon paprika; 1/2 teaspoon kosher salt

User Reviews

4.9

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings
4 Servings
Calories
426 kcal
Course
Side Dish, Appetizer, Snacks, Dinner
Cuisine
American

Best Baked Coconut Shrimp

Robert Dorsey

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These Baked Coconut Shrimp are golden, crispy and full of flavor. These are the BEST baked coconut shrimp I have ever made!

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Ingredients

Servings

1 pound large shrimp peeled, with tails on (pat dry with a paper towel)
3/4 cup panko breadcrumbs
1 and 1/4 cups sweetened coconut flakes
3/4 cups flour divided
6 ounces beer about 3/4 cups
2 egg whites
1 small clove garlic pressed or finely minced
1/4 cup canola oil or other oil with a high smoke point
1 and 1/2 teaspoons baking powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt

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Instructions

Preheat oven to 350 degrees
Spread the coconut and panko in an even layer on a rimmed baking sheet. Toast for about 8 minutes, stirring every two minutes, until toasted. Remove from oven and raise oven temperature to 475 degrees.
Transfer the coconut/panko mixture to a bowl and wipe out the baking sheet. Pour the 1/4 cup of oil onto the pan and brush all over the sheet in an even layer. Set aside.
Set up your breading station. In one bowl, add 1/4 cup of flour, the paprika and salt. Whisk to combine.
In a second bowl combine 1/2 cup of flour, egg whites, baking powder, garlic and beer. Whisk to combine.
The third bowl should be your panko/coconut mixture.
One at a time, holding the shrimp by the tail, dredge in the flour, shaking off excess. Next, dip in the beer batter. Last, place in the coconut mixture, covering the shrimp and gently pressing the coconut into both sides to help it stick. Place the coated shrimp on the oiled baking sheet. Repeat with all the shrimp until done.
Bake shrimp in the 475 degree oven for 7-8 minutes, until they are bright pink and cooked through. Serve right away.

Notes

These taste great dipped in my Best Thai Peanut Sauce!
Toast the coconut/panko mixture before coating. This helps it get extra golden and crunchy.
Pat the shrimp dry before coating. This helps them get crispier and also keeps them from getting too much flour stuck to them, which isn't the best tasting.
Bake directly on a baking sheet brushed with oil. I usually line my baking sheets with foil, but I found that it deterred them from getting crispy.
These are best served right away when they are hot, because that is when they are crispiest. If you have leftovers to reheat later, it is best to reheat on a baking sheet in the oven rather than in the microwave.