Baked Coconut Shrimp Recipe – American Special
Craving a crispy, flavorful seafood dish? These baked coconut shrimp offer a delightful combination of sweet coconut and savory shrimp, all achieved without the need for frying. Coated in a mixture of shredded coconut and panko breadcrumbs, then baked to golden perfection, this dish is as satisfying as it is easy to prepare. Whether served as an appetizer or a main course, these shrimp are sure to impress.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Baked Coconut Shrimp Ingredients:
- 1 pound large shrimp, peeled and deveined (tails on or off based on preference)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs (Japanese-style breadcrumbs)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Cooking spray or a small amount of oil for greasing
Prepare the Shrimp:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Dry Shrimp: Pat the shrimp dry with paper towels. This helps the coating stick better.
Prepare the Breading Stations:
Flour: Place the flour in a shallow bowl.
Eggs: In another shallow bowl, beat the eggs.
Coconut Mixture: In a third shallow bowl, mix the shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
Bread the Shrimp:
Dredge in Flour: Coat each shrimp in flour, shaking off the excess.
Dip in Egg: Dip the floured shrimp into the beaten eggs, letting any excess drip off.
Coat with Coconut Mixture: Press the shrimp into the coconut mixture, ensuring it’s evenly coated. Gently press the mixture onto the shrimp to help it stick.
Bake the Shrimp:
Arrange on Baking Sheet: Place the coated shrimp in a single layer on the prepared baking sheet. Make sure they are not touching to ensure even baking.
Spray with Oil: Lightly spray the shrimp with cooking spray or drizzle a small amount of oil over them. This helps them get crispy and golden.
Bake: Bake in the preheated oven for 12-15 minutes, or until the shrimp are cooked through and the coating is golden brown and crispy. The shrimp should be opaque and have an internal temperature of 120°F (49°C).
Serve:
Check for Crispiness: If needed, you can broil the shrimp for an additional 1-2 minutes to achieve extra crispiness, but watch them closely to prevent burning.
Serve Immediately: Serve the baked coconut shrimp warm with your favorite dipping sauce, such as sweet chili sauce, honey mustard, or a spicy mango salsa.
Recipe Notes:
Shrimp Size: Use large shrimp for the best results. If you’re using smaller shrimp, adjust the baking time as needed.
Coconut: Sweetened coconut adds a bit of extra flavor, but you can use unsweetened coconut for a less sweet taste.
Dipping Sauce: Serve with your favorite dipping sauce, such as sweet chili sauce, honey mustard, or a spicy mango salsa.
Crispiness: For extra crispiness, broil the shrimp for an additional 1-2 minutes at the end of baking, but watch them closely to prevent burning.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
