Crispy Baked Coconut Shrimp
Make satisfyingly crunchy coconut shrimp without deep-frying. This recipe delivers a tropical appetizer with a crisp texture perfect for parties or a snack.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups sweetened flaked coconut
- 1/2 cup panko breadcrumbs
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
- Set up a standard breading station with three shallow dishes.
- In the first dish, place the flour, salt, and pepper. Mix them together.
- In the second dish, place the beaten eggs.
- In the third dish, combine the flaked coconut and panko breadcrumbs. Mix well.
- Take one shrimp at a time and dredge it completely in the flour mixture, shaking off any excess.
- Dip the floured shrimp into the egg wash, allowing excess to drip off.
- Press the shrimp firmly into the coconut-panko mixture to coat all sides.
- Place the coated shrimp on the prepared baking sheet in a single layer.
- Lightly spray the tops of the shrimp with cooking spray for extra crispiness.
- Bake for 10 to 12 minutes, flipping halfway through, until the shrimp is pink and the coating is golden brown and crisp.
- Serve immediately, perhaps with sweet chili sauce.
Notes
- For an air fryer shrimp recipes variation, cook at 375°F (190°C) for 8 to 10 minutes, shaking the basket halfway through.
- To make this a healthier party appetizer, use extra-large shrimp for a more substantial bite.
- If you prefer unsweetened coconut, add 1 tablespoon of sugar to the coconut and panko mixture.
Nutrition
- Serving Size: 4 shrimp
- Calories: 280
- Sugar: 18
- Sodium: 350
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 20
- Cholesterol: 150