Crunchy Baked Coconut Shrimp
This Baked Coconut Shrimp is such a delicious and easy appetizer! Fresh shrimp are coated in a coconut and panko breadcrumbs and are baked in the oven so that they get wonderfully crispy without the need for deep frying.
Servings: 8 servings
Ingredients
- 2 lbs jumbo shrimps raw, peeled and patted dry
- 1 coconut oil spray
- 3 large eggs whisked
Panko mix
- 1 cup panko crumbs
- 2/3 cup shredded coconut flakes dry
Flour mix
- 1 cup flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
- Preheat the oven to 425 degrees F.
- Get 4 bowls. Place the shrimp in one, the panko mixture in one, the whisked eggs in one and the flour mixture in the other
- Start by dipping the shrimp into the flour mixture, then eggs, and lastly into the panko crumbs mix.
- Line a sheet pan with parchment paper or non-stick foil or baking mat. Place the shrimps on the sheet pan at least 1 inch apart.
- Generously spray the shrimp pieces on both sides with the coconut oil spray and then bake in the pre-heated 425 degree oven for 10 minutes.
- Remove and transfer onto a dish and serve with some sweet and chili sauce.
Notes
- Take care not to overcook the shrimp. They only need to bake for 10 minutes. If you cook them longer than this they can become chewy.
- You can serve them with your favorite dips. I like to use sweet chili, but mayo or sriracha will also work well.
- Line your baking sheet with parchment or use a non stick mat. Otherwise the shrimp will get stuck to the tray and the breading will come off.
- I prefer to keep the tails on the shrimp, but you can remove them if you prefer.
Nutrition
Calories: 278kcal | Carbohydrates: 20g | Protein: 29g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 347mg | Sodium: 1254mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 5mg | Calcium: 192mg | Iron: 4mg