Description
Baked Coconut Shrimp is a delightful dish that brings the flavor of the tropics with its crunchy exterior and tender shrimp. Perfect for parties or weeknight dinners.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Cooking spray or oil for baking
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare a baking sheet by lining it with parchment paper and lightly spraying with cooking spray.
- Set up a breading station with three bowls: one for seasoned flour, another for beaten eggs, and the last for shredded coconut and panko breadcrumbs. Dredge each shrimp in flour, dip in egg, and coat in coconut-panko mixture.
- Place coated shrimp on the baking sheet and spray the tops lightly with cooking spray.
- Bake for about 15-20 minutes or until shrimp are cooked through and the coating is golden brown and crispy. Serve with your favorite dipping sauce.
Notes
Serve with sweet and tangy dipping sauce like apricot preserves or spicy sriracha mayo. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 190mg