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.
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.
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.
Calories: 278 kcal | Carbohydrates: 20 g | Protein: 29 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 347 mg | Sodium: 1254 mg | Potassium: 198 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 231 IU | Vitamin C: 5 mg | Calcium: 192 mg | Iron: 4 mg