Easy Baked Coconut Shrimp
User Reviews
4.9
Easy Baked Coconut Shrimp
Description
This recipe prepares large peeled shrimp coated with a crispy blend of shredded sweetened coconut and panko seasoned with salt and red pepper flakes for mild heat. Shrimp are seasoned with salt then dredged first in flour, dipped in beaten egg, and rolled in the coconut-panko mixture. Cooking spray applied on top helps browning and crispness when baked.
The baking is done at 425°F on a non-stick sheet for about 10 minutes before flipping to cook the other side, producing golden, crunchy shrimp with a tender inside. The accompanying sauce combines apricot preserves, rice wine vinegar, and crushed red pepper flakes for a sweet-tangy glaze suitable for dipping.
No notes were supplied with this recipe.
Ingredients
- 1 lb Shrimp 24 large, raw, peeled and deveined, weight after peeled
- 1/2 cup apricot preserves (you can use sugar free if you wish)
- 1/2 cup coconut shredded, sweetened, 1 tbsp
- 1 tbsp rice wine vinegar
- 1/2 cup panko breadcrumbs or gluten-free panko, 1 tbsp
- 3/4 tsp red pepper flakes crushed
- 2 tbsp all-purpose flour you will only use 1 tbsp, or gluten-free flour
- 1 egg large
- pinch salt
- cooking spray I used my misto, non-stick
Instructions
- For the sauce, combine all the ingredients and place in a small bowl.
- For the sauce, combine all the ingredients and place in a small bowl.
- Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray.
- Preheat air fryer to 375°F. Spray a non-stick baking sheet with cooking spray.
- Combine coconut flakes, panko crumbs and salt in a bowl.
- Combine coconut flakes, panko crumbs and salt in a bowl.
- Place the flour on a small dish. Whisk egg in another bowl.
- Place the flour on a small dish. Whisk egg in another bowl.
- Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
- Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
- Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
- Lay shrimp on the cookie sheet then spray both sides of the shrimp with more cooking spray.
- Spray the air fryer basket and cook the shrimp, in 2 batches, 4 minutes on one side, turn cook 2 minutes (6 min total). Repeat with the remaining shrimp. Serve with dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1615 kcal
% Daily Value*
| Serving | 3shrimp, 1 tbsp sauce | |
| Calories | 161.5kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 3.5g | 5% |
| Sodium | 164mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 15.5g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
