Easy Baked Coconut Shrimp
User Reviews
5
Easy Baked Coconut Shrimp
Description
Easy Baked Coconut Shrimp relies on a triple-coating technique combining flour, egg wash, and a panko-coconut crust to deliver a crisp texture without deep frying. Using panko breadcrumbs provides a light, airy crunch, while the shredded coconut adds subtle sweetness and chewiness. Baking at 425°F crisps the coating while cooking the shrimp to a tender, pink finish. The melted butter drizzle before baking enhances the golden color and overall flavor.
The recipe includes a straightforward assembly line method starting with dredging shrimp in flour and salt, dipping in an egg and milk mixture, then coating fully with a combined panko and coconut mix. Baking on a lightly sprayed pan minimizes added fat but retains crunch. This preparation suits anyone looking for a shrimp dish with crispy edges and a sweet twist, ideal for appetizers or alongside dipping sauces like cocktail or sweet chili sauce.
Complement the shrimp with condiments such as cocktail sauce, tartare sauce, or a blend of sweet chili sauce and orange marmalade to balance the coconut sweetness. These shrimp are finished when the meat becomes opaque and pink, indicating they are fully cooked. Alternative cooking suggestions include pan-frying or air-frying for slightly different textures and quicker preparation.
These shrimp can also be pan-fried in a little oil instead of baking to achieve a crisper crust.To use an air fryer, spray the basket with cooking spray and cook the coated shrimp at 350°F for 10-12 minutes, flipping halfway through.Panko breadcrumbs contribute significant crispiness and are key for this texture along with the shredded coconut.Unsweetened shredded coconut is preferred to prevent excess sweetness.Using smaller shrimp on skewers is an option for easier serving.Seasoning variations include adding Cajun spice to the flour for a spicy-sweet flavor or aromatic spices like garlic and onion powder for savory notes.Cook shrimp until pink and opaque to avoid undercooking.Serve immediately after cooking to maintain the crisp coating.
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 egg large
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1 cup coconut unsweetened, shredded
- 1 pound Shrimp I use large shrimp
- 1/3 cup butter melted
Instructions
- Preheat oven to 425 degrees F.
- In a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs with milk. In a third shallow bowl, combine panko crumbs and coconut.
- Coat shrimp in the first bowl, with the flour mixture, then dip the shrimp into the second bowl, with the egg mixture, until it is well coated.
- Finally, in the third bowl, cover the shrimp with the panko and coconut mixture, spooning over the shrimp and pressing it to coat.
- Place coated shrimp in a lightly sprayed cookie sheet or baking pan.
- Once all the shrimp have been dipped and placed in a pan, evenly drizzle shrimp with the melted butter.
- Bake for 10-15 minutes until shrimp are pink and firm.
Notes
- These shrimp can also be pan-fried in a little oil instead of baking to achieve a crisper crust.
- To use an air fryer, spray the basket with cooking spray and cook the coated shrimp at 350°F for 10-12 minutes, flipping halfway through.
- Panko breadcrumbs contribute significant crispiness and are key for this texture along with the shredded coconut.
- Unsweetened shredded coconut is preferred to prevent excess sweetness.
- Using smaller shrimp on skewers is an option for easier serving.
- Seasoning variations include adding Cajun spice to the flour for a spicy-sweet flavor or aromatic spices like garlic and onion powder for savory notes.
- Cook shrimp until pink and opaque to avoid undercooking.
- Serve immediately after cooking to maintain the crisp coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1shrimp | |
| Calories | 99kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 357mg | 15% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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