Crispy Baked Coconut Shrimp
This Crispy Baked Coconut Shrimp is a tropical delight! Enjoy a guilt-free, crunchy appetizer that's easy to make and delicious!
Servings: 4 servings
Ingredients
- 1 pound large shrimp (about 25, peeled, tails on or off)
- 2 large eggs
- 1 cup flaked unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Step 1: Preheat the Oven - Begin by preheating your oven to 400°F (200°C). This ensures that your shrimp will cook evenly and become perfectly crispy.
- Step 2: Prepare the Breading Station - Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk the two large eggs until well combined. In the third bowl, mix together the flaked coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
- Step 3: Bread the Shrimp - Take each shrimp and dip it into the flour, shaking off any excess. Next, dip it into the egg wash, allowing any excess to drip off. Finally, coat the shrimp in the coconut mixture, pressing gently to ensure the breading sticks well. Place the breaded shrimp on the prepared baking sheet.
- Step 4: Bake - Once all the shrimp are breaded and on the baking sheet, place them in the preheated oven. Bake for about 15-20 minutes, flipping them halfway through for even browning, until they are golden and crispy.
- Step 5: Serve and Enjoy - Once baked, remove the shrimp from the oven and let them cool slightly. Serve them warm with your favorite dipping sauces, such as sweet chili sauce or a zesty lime aioli. Enjoy the crispy, tropical flavors!
Equipment
- Baking Sheet
- Mixing Bowls
- Whisk
- Tongs
- Oven
Notes
- For a gluten-free option, use gluten-free flour and breadcrumbs.
- Try adding spices like cayenne for extra heat!
- These shrimp can also be air-fried for a quicker cooking time.