This Crispy Baked Coconut Shrimp is a fun and tasty treat! The shrimps are coated in crunchy coconut and baked to golden perfection, making them light and delicious.
They’re perfect for dipping in your favorite sauce—who doesn’t love a good dip? I often serve them at parties and watch everyone come back for more. Yum!
Making these is a breeze! Just coat, bake, and enjoy. They’re a hit with kids and adults alike, and they make a great appetizer or snack any time! 🍤
Key Ingredients & Substitutions
Shrimp: Choose large shrimp for the best bites; they hold up nicely during baking. If you can’t find fresh shrimp, frozen ones work great, just thaw them beforehand. Try using scallops for a different but equally tasty option!
Panko Breadcrumbs: These breadcrumbs are super crunchy and make a big difference! If you’re in a pinch, regular breadcrumbs can work, but the texture won’t be as light. You can also use crushed cornflakes for a fun twist!
Shredded Coconut: Sweetened coconut adds a lovely flavor. If you’re looking for a healthier option, try unsweetened coconut. You could also opt for coconut flour if you want to skip the flakes altogether.
Eggs: The eggs help the coating stick. If you’re egg-free, you could use a mixture of water and flaxseed meal or a commercial egg replacer to achieve similar results.
How Do I Get That Perfect Crispy Coating?
The secret to a perfectly crispy coconut shrimp lies in the coating process! Start with flour to help the egg stick, then coat the shrimp in the egg mixture. Make sure to press the panko and coconut mixture onto the shrimp with your fingers for a thicker crust.
- Preheat your oven for that crunchy texture.
- Lightly spray the shrimp with oil just before baking to help them brown beautifully.
- Keep an eye on the baking time; golden color means they’re ready!
Remember to flip the shrimp halfway through baking for even crispness on both sides!
Crispy Baked Coconut Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Cooking spray or a few tablespoons melted butter/oil for brushing
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha or hot sauce (optional, for heat)
- Salt to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15 minutes to bake. Including the time to mix the dipping sauce, you’re looking at about 30 minutes total. Quick and easy for a delicious treat!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. Lightly spray or brush it with oil to prevent sticking.
2. Setting Up the Coating Stations:
In a shallow bowl, mix the flour with salt, pepper, and paprika. This is for flavoring the shrimp. In another bowl, whisk together the eggs and water until blended. In a third bowl, combine the panko breadcrumbs and shredded coconut, giving it a good mix to ensure even distribution.
3. Coating the Shrimp:
Take each shrimp and first dip it into the seasoned flour, making sure to shake off any excess. Then, dip it into the egg mixture. Finally, coat the shrimp thoroughly with the panko-coconut mixture, pressing lightly to ensure it sticks well. This is what will make your shrimp crispy!
4. Arranging on the Baking Sheet:
Place the coated shrimp on the prepared baking sheet in a single layer, making sure they don’t touch. This space allows them to cook evenly!
5. Baking for Crispiness:
Lightly spray or brush the tops of the shrimp with oil or melted butter. This step is crucial for achieving that golden, crispy finish. Bake for 12-15 minutes, flipping them halfway through the cooking time. Keep an eye out for that beautiful golden brown color!
6. Making the Dipping Sauce:
While the shrimp are baking, mix together all the dipping sauce ingredients in a small bowl. Adjust the seasoning as you like—add more sriracha if you want extra heat!
7. Serving:
Once the shrimp are done baking, remove them from the oven. If you wish, garnish with chopped fresh parsley for that pop of color. Serve hot with the dipping sauce on the side and enjoy your crunchy, delicious coconut shrimp!
Your crispy baked coconut shrimp is ready to impress family and friends. Dive in and enjoy! 🍤
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thoroughly thaw the shrimp before using them. You can thaw them overnight in the refrigerator or quickly in a sealed plastic bag submerged in cold water. Pat them dry with paper towels before coating to ensure better adhesion of the breading.
Can I Prepare the Coconut Shrimp in Advance?
Yes, you can prep the shrimp ahead of time! Coat the shrimp and store them in the refrigerator for up to 1 hour before baking. For a longer storage option, you can freeze the coated shrimp on a baking sheet and then transfer them to an airtight container or zip-top bag, baking them straight from frozen when needed—just add a few extra minutes to the baking time.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs can work, but they won’t give you the same crunch. Alternatively, crushed cornflakes or even crushed potato chips can add a delightful crunch while giving a unique flavor twist!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them in an oven preheated to 375°F (190°C) for about 10 minutes to help them regain some of their crispiness. Enjoy your leftovers!