Go Back
–+ servings
Baked Coconut Shrimp

Baked Coconut Shrimp that'll Brighten Your Dinner Table

Delight in Baked Coconut Shrimp, combining crunchy coconut with the fresh flavor of shrimp in a guilt-free baked dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Tropical
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Breading
  • 1 cup all-purpose flour base coating
  • 1 cup panko breadcrumbs for crunch
  • 1 teaspoon salt enhances flavor
  • ½ teaspoon pepper adds subtle kick
  • ¼ teaspoon cayenne pepper for heat
  • 1 cup shredded coconut for sweetness
For the Shrimp
  • 1 pound medium or jumbo shrimp peeled and deveined
  • 2 large eggs for binding

Equipment

  • Baking Sheet
  • shallow bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a shallow bowl, whisk together the flour, salt, pepper, and cayenne pepper.
  3. In another bowl, beat the eggs until fully blended.
  4. In a third bowl, mix the panko breadcrumbs and shredded coconut.
  5. Dip each shrimp in the flour mixture, then in the egg, and finally in the panko-coconut mixture.
  6. Arrange the breaded shrimp on the baking sheet, spaced evenly apart.
  7. Bake the shrimp for 15-20 minutes until golden brown and cooked through.
  8. Serve warm with a side of sweet chili mayo for dipping.

Nutrition

Serving: 4shrimpCalories: 240kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use fresh shrimp for the best texture. Ensure even distribution of panko and coconut for a perfect crunch.

Tried this recipe?

Let us know how it was!