These crispy baked coconut shrimp are a tasty treat! They’re coated in crunchy coconut and breadcrumbs, giving each bite a sweet and savory twist that’s hard to resist.
Whenever I make them, I can hardly wait for them to cool down because they look so good! Serve with a tangy dipping sauce and enjoy a little beach vibe at home. 🥥🍤
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works great here. Just make sure to thaw frozen shrimp completely and pat them dry. If shrimp isn’t available, you could try using chicken tenders for a twist!
Panko Breadcrumbs: Panko gives the shrimp that extra crunch. If you can’t find it, regular breadcrumbs can be a substitute, but they won’t be as crispy. For gluten-free options, look for gluten-free breadcrumbs.
Shredded Coconut: I like using sweetened coconut for its flavor and sweetness. If you prefer less sugar, unsweetened shredded coconut is perfect too. You could also skip the coconut entirely and just use more panko.
Garlic Powder: This is optional but adds great flavor. If you’re out of garlic powder, feel free to use fresh minced garlic or omit it altogether for a simpler taste!
How Do I Get My Coconut Shrimp to Turn Out Crispy?
Achieving that crispiness is all about layering the ingredients right!
- First, ensure the shrimp are patted dry to remove excess moisture. This will help the coating stick better.
- Coat each shrimp in flour before the egg mixture. This creates a dry base for the wet batter to cling to.
- Make sure to be generous with the panko and coconut coating. Press it onto the shrimp to really help it adhere.
- Lightly spray the shrimp with cooking spray before baking. This will help them brown evenly and get a beautiful golden color.
- Turn the shrimp halfway during baking for even cooking and crisping. Keep an eye on the time to avoid overcooking!
Following these steps will give you that satisfying crunch you’re after! Enjoy your cooking!
Crispy Baked Coconut Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined, tails on
For the Coating:
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
For preparation:
- Cooking spray or oil for greasing the baking sheet
- Fresh chopped parsley or cilantro (for garnish, optional)
How Much Time Will You Need?
This recipe should take about 10 minutes to prepare and around 12-15 minutes to bake. So, in total, you’re looking at around 25-30 minutes from start to finish. That’s super quick for a delicious seafood dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. This will prevent the shrimp from sticking.
2. Prepare Your Dishes:
Set up your coating station! In a shallow dish, put the flour. In a second shallow dish, beat the eggs. In a third shallow dish, mix together the panko breadcrumbs, shredded coconut, salt, pepper, and garlic powder if you’re using it.
3. Pat Dry the Shrimp:
Take your shrimp and gently pat them dry with paper towels. This helps the coating stick better.
4. Dredge the Shrimp:
First, dip each shrimp into the flour, making sure to shake off the excess. This gives a nice base for the egg to stick to.
5. Dip in Eggs and Coat:
Next, dip the floured shrimp into the beaten eggs. Make sure they’re completely coated. Then, roll them in the breadcrumb and coconut mixture, pressing gently to ensure the coating sticks well. You want them to be fully covered!
6. Arrange on the Baking Sheet:
Lay your coated shrimp on the greased baking sheet in a single layer. Avoid overcrowding them, as this can affect their crispiness.
7. Spray and Bake:
Give the shrimp a light spray with cooking spray to help them turn golden brown and crispy. Bake in the preheated oven for about 12-15 minutes, flipping them halfway through to ensure even cooking.
8. Garnish and Serve:
Once they’re golden brown and crispy, take them out of the oven and let them cool slightly. Garnish with fresh parsley or cilantro if you’d like.
9. Enjoy with Dipping Sauce:
Serve your crispy coconut shrimp hot with your favorite dipping sauce, such as sweet chili sauce or a tangy pineapple dipping sauce. Enjoy this crunchy, delicious dish!
Happy cooking and enjoy your crispy baked coconut shrimp!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to fully thaw them in the refrigerator overnight or run them under cold water before patting them dry for the best results.
What Can I Substitute for Panko Breadcrumbs?
If you can’t find panko breadcrumbs, regular breadcrumbs will work, but they won’t be as crispy. For a gluten-free option, look for gluten-free breadcrumbs or crush cornflakes as an alternative.
How Do I Store Leftover Coconut Shrimp?
Store any leftover shrimp in an airtight container in the fridge for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes to restore some crispiness.
Can I Make the Coconut Shrimp Ahead of Time?
You can prepare and coat the shrimp ahead of time, then refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.