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:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a shallow bowl, whisk together the flour, paprika, garlic powder, and cayenne pepper (if using). Season with salt and pepper.
- In another shallow bowl, whisk the eggs.
- In a third bowl, combine the panko breadcrumbs and coconut flakes.
- 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.
- Place the breaded shrimp on the prepared baking sheet, leaving some space between each piece. Drizzle the melted butter over the shrimp.
- Bake for 10-12 minutes, or until the shrimp are golden brown and cooked through. The flesh should be opaque and pearly white.
- 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!
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