These crispy baked coconut shrimp are a fun and tasty snack! Coated in crunchy coconut and breadcrumbs, they are both light and delicious.
When I make these, it feels like a beach day at home. Dip them in sweet chili sauce, and you’ll have a party on your plate! 🥳
They’re easy to whip up quickly, and everyone loves them! Perfect for snacks, appetizers, or even a special treat on a cozy night in.
Key Ingredients & Substitutions
Shrimp: Fresh large shrimp work best for this recipe. If you’re on a budget, frozen shrimp can be an option—just make sure they are fully thawed and patted dry before cooking.
Panko breadcrumbs: These give a great crunchy texture. If you can’t find panko, regular breadcrumbs will work, but they won’t be as crispy. Gluten-free breadcrumbs are great if you need a gluten-free option!
Shredded coconut: Sweetened coconut adds a nice flavor. If you prefer less sweetness, unsweetened coconut is perfect. You could also add a hint of flavor by using coconut flour or flour for a different texture.
Sweet chili sauce: This is my go-to for dipping! If you want a homemade version, mix equal parts of chili sauce and sugar with a splash of lime juice.
How Do You Get Your Coconut Shrimp Perfectly Crispy?
The secret to crispy coconut shrimp lies in the coating and baking method. Be sure to do the following:
- Make sure to pat the shrimp dry before starting. This helps the coating stick better.
- Keep the coating layers thin. Dredge each shrimp carefully, ensuring each layer adheres well.
- A quick spray of cooking spray before baking helps achieve a beautiful golden crust without frying.
- Flipping the shrimp halfway through baking ensures even crispiness on both sides.
Following these tips will give you perfectly baked coconut shrimp that are crispy and delicious every time! Enjoy!
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
- 3/4 cup shredded sweetened coconut (unsweetened can be used for less sweetness)
- Cooking spray or oil for greasing the baking sheet
- Fresh parsley or cilantro (optional, for garnish)
- Sweet chili sauce or your preferred dipping sauce
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to bake, making it a quick and easy dish to whip up in under 30 minutes. Perfect for a quick snack or a fun party appetizer!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or give it a light spray of cooking spray to prevent the shrimp from sticking.
2. Set Up the Breading Stations:
In a shallow bowl, mix together the flour, salt, and black pepper. In a second bowl, whisk the eggs until they’re well beaten. In a third bowl, combine the panko breadcrumbs and shredded coconut, mixing them well together.
3. Dredge the Shrimp:
Take each shrimp and pat it dry with paper towels. This helps the coating stick better. First, dredge the shrimp in the flour mixture, ensuring to shake off any excess. Next, dip the shrimp into the beaten eggs, ensuring they are fully coated. Lastly, roll the shrimp in the panko-coconut mixture, gently pressing to make sure the coating sticks.
4. Arrange and Bake the Shrimp:
Place the coated shrimp on the prepared baking sheet in a single layer. Lightly spray the tops of the shrimp with cooking spray to encourage crispiness while baking. Bake for about 12-15 minutes, flipping them halfway through, until they are golden brown and crispy.
5. Finish and Serve:
Once baked, let the shrimp cool for a minute or two. If you’d like, garnish with fresh parsley or cilantro for a pop of color. Serve immediately with your favorite dipping sauce, like sweet chili sauce.
Enjoy your crispy baked coconut shrimp — they are delightfully crunchy with a tropical coconut flavor!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before using. You can thaw them overnight in the refrigerator or place them in a sealed plastic bag and submerge them in cold water for a quick thaw.
What if I Don’t Have Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs will work too, but keep in mind they won’t achieve the same level of crispiness. You can also crush some cornflakes for a crunchy alternative!
How Should I Store Leftover Coconut Shrimp?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them back in the oven at 350°F (175°C) for 5-7 minutes to crispen them up again!
Can I Make These Coconut Shrimp Ahead of Time?
Yes! You can prepare the shrimp and bread them ahead of time, then refrigerate them for up to a day before baking. Just remember to remove them from the fridge for about 30 minutes before baking to ensure even cooking.