This crispy baked coconut shrimp has a golden crunch that you’ll love! It’s made with juicy shrimp coated in coconut and breadcrumbs, then baked until crispy.
Perfect for snacking or as a fun party dish! I can’t help but dip them in sweet sauce—it’s just delicious. It’s an easy recipe that always impresses, and it’s a big hit with everyone!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this recipe, but if you can’t find them, medium or extra-large shrimp also work well. Make sure they are peeled and deveined to save time. If you prefer a vegetarian option, you could try breaded zucchini or cauliflower florets!
Panko Breadcrumbs: Panko gives the shrimp a wonderfully crispy texture. If you don’t have panko, regular breadcrumbs will do but won’t be quite as crunchy. You can also make your own by toasting bread and pulsing it in a food processor.
Sweetened Shredded Coconut: This is essential for flavor and texture. Unsweetened coconut can be used if you’re looking for less sweetness. However, it won’t provide that traditional coconut taste that balances the dish’s sweetness!
Dipping Sauce: The honey soy sauce mix is fantastic! You can swap honey for agave syrup if you want a vegan option. For a bit of zest, add lime juice to the sauce or use sweet chili sauce instead.
How Do I Get My Shrimp Extra Crispy?
To achieve that perfect crispiness, the coating technique is crucial. Following these steps will help you succeed:
- Make sure the shrimp are dry; this helps the coating stick better. Use paper towels to pat them dry.
- Coat the shrimp in flour first. This layer helps the eggs adhere nicely, which is vital for the breadcrumb coating.
- Press the panko and coconut mixture firmly onto the shrimp. Don’t skip this step; it ensures the coating sticks during baking.
- Spraying the shrimp lightly with cooking spray before baking promotes browning and crunch.
- Make sure they’re in a single layer on the baking sheet with enough space between them. This allows hot air to circulate, making them crispier.
With these tips and tweaks in mind, you’ll serve up crispy baked coconut shrimp that everyone will love!
Crispy Baked Coconut Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- Cooking spray or oil for greasing
- Fresh parsley, chopped (for garnish)
For the Dipping Sauce:
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tsp red pepper flakes (adjust to taste)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and around 15 minutes to bake, making a total of about 30 minutes. Perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or give it a light grease with cooking spray. This helps prevent sticking and makes cleanup easy!
2. Prepare the Coatings:
In a shallow bowl, mix the flour, salt, and black pepper together. In another bowl, beat the eggs until well mixed. In a third bowl, combine the panko breadcrumbs and sweetened shredded coconut—this will give your shrimp that delicious crunch!
3. Coat the Shrimp:
Using paper towels, pat the shrimp dry to remove excess moisture. This will help the coating stick better. Dip each shrimp into the flour mixture, ensuring it’s fully covered but shaking off any extra. Next, dip it into the beaten eggs, letting any excess drip off. Finally, roll the shrimp in the panko and coconut mixture, pressing gently to make sure the coating sticks well.
4. Bake the Shrimp:
Place the coated shrimp on the prepared baking sheet in a single layer, ensuring they’re not touching. Lightly spray the tops with cooking spray for extra golden crispiness. Bake in the preheated oven for 12 to 15 minutes, flipping the shrimp halfway through for even cooking. They should be golden brown and cooked through when done.
5. Make the Dipping Sauce:
While the shrimp are baking, mix the honey, soy sauce, and red pepper flakes together in a small bowl. Adjust the spice level to your taste!
6. Serve and Enjoy:
Once the shrimp are out of the oven, let them cool slightly. Garnish with fresh parsley for a pop of color, then serve warm with your tasty dipping sauce!
Enjoy your crunchy, sweet, and slightly spicy coconut shrimp that’s healthier baked, not fried!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to fully thaw them before cooking. The best way to thaw shrimp is to place them in the refrigerator overnight or run them under cold water in a sealed bag for a quicker option. Pat them dry before coating.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work, but they may not be as crunchy. Another great option is to crush up some crackers or cornflakes for a different texture!
How Should I Store Leftovers?
Store any leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to get them crispy again. Avoid using the microwave, as this will make them soggy.
Can I Make the Dipping Sauce Ahead of Time?
Absolutely! You can mix the dipping sauce and store it in the refrigerator for up to a week. Just give it a good stir before serving again, as the ingredients may separate over time.