This crispy baked coconut shrimp is a treat! It’s coated in crunchy coconut and perfectly baked to golden brown. You’ll love how it has a delightful crunch in every bite!
Making it is as easy as pie—just mix, coat, and bake! I enjoy dipping mine in sweet sauce. So yummy, you might even start a coconut shrimp fan club! 🦐🥥
Key Ingredients & Substitutions
Shrimp: Use large shrimp for the best texture. If you’re not a fan of shrimp or need a substitute, chicken tenders or tofu can work well, just adjust cooking time as needed.
Panko Breadcrumbs: Panko gives a great crunch. If you don’t have panko, regular breadcrumbs can be used, but they won’t be as crispy. You can also try crushed cornflakes for a unique twist!
Shredded Coconut: Sweetened coconut is traditional for a slight sweetness. Unsweetened coconut can also be used if you prefer a less sweet flavor. Toasting it lightly before coating can add depth to the flavor!
Flour: All-purpose flour is standard, but if you’re gluten-free, consider almond flour or a gluten-free flour blend to coat the shrimp.
How Do I Make Sure My Coconut Shrimp is Extra Crispy?
Getting that perfect crunch is key! Here are some tips:
- Make sure to pat the shrimp dry before coating. This helps the flour and egg stick better.
- Don’t skip the cooking spray! A light spray on top of the shrimp before baking promotes browning.
- Arrange the shrimp in a single layer with space between them. This helps air circulate, ensuring they cook evenly and get crispy.
- Be mindful of your baking time. Keep an eye on them as ovens can vary. You want them golden brown but not overcooked!
With these tips, your baked coconut shrimp will be a hit every time! Enjoy your crispy creation!
How to Make Crispy Baked Coconut Shrimp
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
- Cooking spray or oil for greasing the baking sheet
- Optional: chopped green onions for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and another 12 to 15 minutes to bake. In total, you’re looking at around 25 to 30 minutes to enjoy your delicious coconut shrimp!
Step-by-Step Instructions:
1. Get Started with the Oven:
First things first! Preheat your oven to 400°F (200°C). This helps ensure your shrimp bake evenly and get nice and crispy. While the oven is heating, line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Prepare the Coating Stations:
In one shallow bowl, mix together the all-purpose flour, salt, and black pepper. This will be your seasoning base. In another bowl, crack the eggs and beat them until they’re well mixed. In a third bowl, mix the panko breadcrumbs and shredded coconut together. You want the coconut evenly distributed among the breadcrumbs, so mix well!
3. Prep the Shrimp:
Take your shrimp and pat them dry with paper towels. This is important as it helps the coatings stick better! Now, let’s start the coating process. Take one shrimp and dredge it in the flour mixture, shaking off any excess flour.
4. Coat with Egg and Coconut Mixture:
Next, dip the floured shrimp into the beaten eggs, ensuring it’s fully coated. Then, move the shrimp to the bowl with the coconut-panko mixture. Coat each shrimp evenly, pressing gently to help the mixture stick to the shrimp. Repeat this for all your shrimp.
5. Arrange and Bake:
Place all the coated shrimp on the prepared baking sheet in a single layer, giving each shrimp some space. Lightly spray the tops with cooking spray to encourage that beautiful crispy texture. Now, pop them in the oven and bake for about 12 to 15 minutes, or until they are golden brown and the shrimp are opaque.
6. Serve and Enjoy:
Once done, carefully remove the shrimp from the oven. Serve them hot with your favorite dipping sauce and a sprinkle of chopped green onions if you like. Enjoy your crispy, golden-baked coconut shrimp; they are perfect for an appetizer or a delicious main dish!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp before using them. The best way to thaw frozen shrimp is to place them in the refrigerator overnight or submerge them in a sealed plastic bag in cold water for quick thawing.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs can be used, but they won’t be as crispy. For a fun twist, try using crushed cornflakes or crushed crackers for a different texture!
How Can I Store Leftover Coconut Shrimp?
Store any leftover coconut shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes to bring back their crispiness. Microwaving is another option, but it won’t keep them as crunchy.
Can I Prepare the Coating Ahead of Time?
Absolutely! You can prepare the flour, egg, and coconut-panko coating mixtures a few hours ahead and store them in separate containers in the fridge. Just coat the shrimp and bake them when you’re ready to enjoy! This is a great time-saver for entertaining.
