Lower in fat and calories, but every bit as delicious as the fried version, this recipe for Baked Coconut Shrimp comes together in under 30 minutes to create an irresistible appetizer.
1poundraw large shrimppeeled and deveined with tails attached
Sweet chili sauce for servingsee notes for alternative recipe
Instructions
Preheat oven to 425°F. Spray a rimmed, non-stick baking sheet with cooking spray.
Set up the breading station by placing out 3 shallow dishes. Combine flour, ½ teaspoon salt, and pepper in one dish. Beat the eggs with the remaining ½ teaspoon of salt in the second bowl. Combine the panko and coconut in the third bowl.
Dry the shrimp with a paper towel then dip into the flour, shaking off excess. Dip the flour-coated shrimp into the eggs, shaking off excess, then into the coconut mixture. Be sure to gently press the coating onto the shrimp to adhere.
Place the breaded shrimp onto the baking sheet and generously spray with cooking spray until the shrimp is glistening.
Bake in the preheated oven for 10 minutes, flip, and bake for another 6-7 minutes or until the breading is golden and the shrimp is fully cooked.
Serve with sweet chili sauce for dipping.
Video
Notes
Storage: Coconut Shrimp is best served immediately, as the breading will become soggy when refrigerated. However, if you do happen to have leftovers, store them in an airtight container and reheat in a 425-degree oven for 5 minutes to allow the breading to become crispy again. Air Fryer Instructions: Instead of baking Coconut Shrimp, you can opt to air fry it using an air fryer. By breading as directed and air frying at 360 degrees F for 5 minutes, flip and air fry for 3-4 minutes of until crispy. Add an additional 2 minutes of cooking time for crispier results. Repeat with any remaining shrimp if needed. Sweet Chili Sauce: In place of homemade or store-bought sweet chili sauce, mix together ½ cup of apricot preserves or jam with 1 tablespoon of rice vinegar and ½ to 1 teaspoon of crushed red pepper flakes.