Baked Coconut Shrimp

Baked Coconut Shrimp

This recipe creates delicious and crispy baked coconut shrimp that’s perfect for an appetizer or main course.

Ingredients:

• 1 pound large shrimp, peeled and deveined (tails on or off, depending on your preference)
• ½ cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional, for a bit of spice)
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup unsweetened shredded coconut
• ⅓ cup melted butter
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a shallow bowl, whisk together the flour, paprika, garlic powder, and cayenne pepper (if using). Season with salt and pepper.
3. In another shallow bowl, whisk the eggs.
4. In a third bowl, combine the panko breadcrumbs and coconut flakes.
5. Dredge each shrimp in the flour mixture, shaking off any excess. Dip the shrimp in the egg mixture, coating completely. Finally, roll the shrimp in the panko-coconut mixture, pressing gently to ensure good adhesion.
6. Place the breaded shrimp on the prepared baking sheet, leaving some space between each piece. Drizzle the melted butter over the shrimp.
7. Bake for 10-12 minutes, or until the shrimp are golden brown and cooked through. The flesh should be opaque and pearly white.
8. Serve immediately with your favorite dipping sauce, such as marinara sauce, sweet chili sauce, or a creamy cocktail sauce.

Tips:

• For extra crispy shrimp, freeze them for about 30 minutes before coating. This helps the coating adhere better.
• To ensure even cooking, use shrimp that are similar in size.
• Don’t overcrowd the baking sheet. This will prevent the shrimp from crisping up properly. Bake them in batches if necessary.
• You can substitute panko breadcrumbs with crushed crackers or tortilla chips for a different flavor and texture.
• For a fun twist, add a teaspoon of curry powder or chopped fresh herbs to the panko-coconut mixture.
• Leftover baked coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 375°F (190°C) for a few minutes until crispy again.

Enjoy your delicious homemade baked coconut shrimp!