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.
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.
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.