Baked Coconut Shrimp Recipe

Baked Coconut Shrimp is a healthier and easy alternative to the fried version. This recipe delivers crispy, coconutty shrimp with a delicious dipping sauce.

Hello friend! Get ready for a tropical taste adventure with this Baked Coconut Shrimp recipe. This dish brings together the sweetness of coconut and the savory taste of shrimp in a crispy, oven-baked delight.

It’s a healthier alternative to the usual fried shrimp, but just as satisfying.

So, let’s get started and whip up this tasty treat!

Utensils You Need:

Gather these simple tools to prepare this dish:

1. Three shallow bowls
2. Baking sheet
3. Parchment paper

The Recipe

Baked Coconut Shrimp

This baked coconut shrimp recipe features succulent shrimp coated in a crispy coconut breading and served with a sweet chili dipping sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course

Cuisine American

Servings 4 servings

Calories 250 kcal

Ingredients

  

• ¼ pound large shrimp, peeled and deveined
• ½ cup all-purpose flour (or gluten-free flour)
• ½ cup unsweetened shredded coconut
• ¼ cup panko breadcrumbs
• 1 egg, beaten
• ¼ cup milk
• Salt and pepper to taste

For the sweet chili dipping sauce:

• ¼ cup sweet chili sauce
• 1 tablespoon lime juice
• ¼ teaspoon red pepper flakes (optional)

Instructions

 

• Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
• Set up three shallow bowls: one with flour, one with beaten egg and milk, and one with the coconut-panko mixture (combine shredded coconut and panko breadcrumbs).
• Season the shrimp with salt and pepper.
• Dip each shrimp in flour, then egg mixture, and finally in the coconut-panko mixture.
• Place the coated shrimp on the prepared baking sheet.
• Lightly spray the shrimp with cooking spray.
• Bake for 12-15 minutes, or until golden brown and cooked through.
• While the shrimp bakes, whisk together the ingredients for the sweet chili dipping sauce.
• Serve the baked coconut shrimp warm with the dipping sauce.

Notes

You can use sweetened shredded coconut for a sweeter flavor.
For a spicier dish, add a pinch of cayenne pepper to the coconut-panko mixture.
Make sure the shrimp are cooked through; they should be opaque and pink.

Keyword appetizer, baked shrimp, coconut shrimp, easy, Gluten-Free, healthy, seafood

Cook method: Baking

Season: All seasons

Alternative Ingredients:

If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:

What to Serve with Baked Coconut Shrimp:

You can pair this delicious Baked Coconut Shrimp with the following:

• Steamed rice or quinoa.
• A simple salad.
• Mango salsa.
• Pineapple chunks.

Frequently Asked Questions:

Can I fry the shrimp instead of baking them?

Yes, you can fry the shrimp in oil until golden brown. However, baking is a healthier option and still yields a crispy result.

Can I use frozen shrimp?

Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before coating.

Can I make the sweet chili sauce ahead of time?

Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator.

Can I use a different type of breading?

Feel free to experiment with different breading options, such as crushed pretzels, cornflakes, or almond flour.

How do I know when the shrimp are cooked?

The shrimp are cooked when they turn pink and opaque, and their flesh is firm. It’s that simple.