5.0 from 3 votes
Coconut Baked Shrimp
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 4 servings
Calories: 310 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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
% 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.