Description
A fast, healthy, and incredibly crispy baked alternative to deep-fried coconut shrimp. This appetizer uses a panko-coconut breading and a wire rack to ensure a golden, crunchy finish in just 30 minutes.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (frozen or fresh)
- ½ cup all-purpose flour
- 2 large eggs
- 1 ½ cups sweetened shredded coconut (large flakes preferred)
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (plus more to taste)
- Black pepper (to taste)
- Cooking spray or olive oil
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
- If using frozen shrimp, thaw in cold water for 10-15 minutes, then pat completely dry with paper towels.
- Set up a dredging station with three shallow bowls: Bowl 1 contains flour mixed with garlic powder, onion powder, salt, and pepper. Bowl 2 contains whisked eggs. Bowl 3 contains coconut flakes mixed with panko breadcrumbs.
- Dredge each shrimp in the flour mixture, shaking off excess. Dip into the egg, letting excess drip off. Press firmly into the coconut-panko mixture to coat evenly.
- Place coated shrimp in a single layer on the wire rack. Spray lightly with olive oil spray.
- Bake for 6 minutes. Flip shrimp using tongs and spray the other side with oil.
- Bake for another 6-9 minutes until shrimp are pink and opaque, and coating is golden brown. Watch closely to prevent burning.
- While shrimp bake, whisk together mayonnaise, sweet chili sauce, and lime juice for the dipping sauce.
- Serve immediately with the dipping sauce on the side.
Notes
Patting the shrimp dry is crucial for crispiness. Do not skip the wire rack as it allows air circulation to prevent soggy bottoms. Coconut burns easily, so watch the oven closely in the last few minutes. For leftovers, reheat in a 375°F oven for 5 minutes to restore crunch; do not microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 6-8 shrimp per servi
- Calories: 320
- Sugar: 12
- Fat: 16
- Carbohydrates: 22
- Fiber: 3
- Protein: 25
Keywords: coconut shrimp, baked shrimp, appetizer, seafood, crispy shrimp, easy recipe, weeknight dinner, gluten-free option