Coconut Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
329 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Coconut Shrimp
Description
This recipe begins by seasoning cornstarch with salt and cayenne pepper, then dredging each shrimp in this mixture. After dipping in beaten egg, the shrimp are coated with a combination of roughly chopped sweetened coconut flakes and panko breadcrumbs pressed gently to adhere. Baking on a parchment-lined sheet sprayed with cooking spray crisps the coating evenly.
Baking at 425°F involves flipping halfway through to ensure both sides brown well. An optional broil step for a minute can add extra crispness. The combination of coconut flakes and panko gives a textured crust with sweet and savory notes, complementing the tender shrimp inside.
Coconut Shrimp is often served with a homemade dipping sauce made from apricot jam, Dijon mustard, and chili paste, enhancing its sweet and tangy character. This dish suits appetizers or finger foods for gatherings.
Adjust cooking times depending on shrimp size to avoid overcooking. Air frying and deep-frying are alternative cooking methods. Spraying the coated shrimp well with cooking spray helps achieve a crisp crust. Cornstarch can be substituted with all-purpose flour.
Ingredients
- 1 pound Shrimp peeled & deveined, large
- ½ cup cornstarch
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 large egg beaten
- 1 cup sweetened coconut flakes
- 1 cup panko bread crumbs
- cooking spray
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine cornstarch, salt, and cayenne pepper. In a separate bowl, whisk the egg until well beaten.
- In a food processor or blender, pulse the coconut or chop it with a knife to break it up. You don't want it too fine, just broken up a little bit.
- Combine the chopped coconut with the bread crumbs.
- Dip each shrimp in the cornstarch mixture, shaking off excess. Dip into the beaten egg, then coat with the coconut and breadcrumb mixture, pressing gently to adhere.
- Place the shrimp on a parchment-lined baking sheet and spray with cooking spray.
- Bake for 8 minutes, flip the shrimp over and bake for 5 to 10 minutes more or until cooked and crispy. Broil for 1 minute if desired.
- Serve warm with sweet chili dip (recipe below).
Notes
- Make a sweet and tangy dipping sauce by melting apricot jam with Dijon mustard and chili paste like Sambal Oelek or Sriracha.
- Cooking alternatives include air frying at 400°F for 7-9 minutes, flipping halfway, or deep-frying at 375°F for 3-4 minutes until golden.
- Spray the coated shrimp thoroughly with cooking spray to promote a crispy crust.
- Shake off excess cornstarch before dredging to avoid a heavy coating; a light dusting is sufficient.
- Cornstarch can be replaced with all-purpose flour if preferred.
- Sweetened coconut flakes provide a balance of flavor, but unsweetened can be used as well.
- Watch the shrimp closely as cooking times vary by size to prevent overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329 | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 1136mg | 47% |
| Potassium | 266mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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