Coconut Baked Shrimp
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5.0
3 reviews
Excellent
Coconut Baked Shrimp
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Coconut baked shrimp is a family-friendly recipe that is not only easy to make but also a fun way to introduce kids to new flavors. Serve with this delectable sweet and sour dipping sauce to take them to the next level!
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Ingredients
Coconut Shrimp:
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 2 eggs, whisked (you could also use 1/2 cup buttermilk to coat the shrimp instead)
- 1 cup shredded unsweetened coconut
- 1 pound shrimp, peeled and deveined
Sweet and Sour Sauce:
- 1/2 cup ketchup
- 2 tablespoons honey
- 3 tablespoons rice vinegar
- 1 tablespoon water
- 1 teaspoon soy sauce
- 1/2 teaspoons minced ginger
Instructions
For the Coconut Baked Shrimp:
- Preheat oven to broil setting.
- Pat shrimp dry with a towel and season with 1/2 tsp salt.
- Arrange three separate bowls in an assembly line. Place flour in one, whisked eggs (or buttermilk) in the second and shredded coconut in the third.
- Lightly coat the shrimp in the flour and gently tap to remove excess flour.
- Dip the flour coated shrimp in the egg/buttermilk and then roll in the shredded coconut to coat.
- Place coconut shrimp on a sprayed/greased baking rack over a cookie sheet. When all the shrimp are on the rack, lightly coat them with cooking oil spray.
- Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side or until golden.
- Serve with dipping sauce.
For the Sweet and Sour Sauce:
- Place all the ingredients in a bowl and stir to combine.
Notes
- To Air Fry: Follow instructions up to step 5. Then place shrimp in an even layer in air fryer basket, lightly spray with cooking oil spray and air fry at 400°F for 5 minutes or until golden.
- Storage and Freezing: Store the shrimp in a container that has a tight-fitting lid and is airtight. Baked coconut shrimp can be kept in the fridge for up to 3-4 days or in the freezer for 6 months.
- Reheating: For best results, reheat baked coconut shrimp at 300°F in the oven for 8-10 minutes or the air fryer for 3-4 minutes. The key is to reheat gradually so that you maintain a crispy exterior while ensuring the shrimp don't get chewy or tough.
Nutrition Information
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Calories
310kcal
(16%)
Carbohydrates
12g
(4%)
Protein
28g
(56%)
Fat
18g
(28%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
264mg
(88%)
Sodium
466mg
(19%)
Potassium
464mg
(13%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
119IU
(2%)
Vitamin C
0.3mg
(0%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 264mg | 88% |
| Sodium | 466mg | 19% |
| Potassium | 464mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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