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Crispy Baked Coconut Shrimp

Crispy Baked Coconut Shrimp That’s Irresistibly Crunchy

Crispy baked coconut shrimp captures the essence of tropical flavors with a light and healthier crunch, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 shrimp
Course: Appetizers
Cuisine: Seafood, Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Large Shrimp Use fresh or fully thawed for best results.
  • 1 tsp Garlic Powder Elevates the flavor profile.
  • 1 tsp Salt Essential for balancing flavors.
  • ½ tsp Black Pepper Provides a little kick.
For the Coating
  • 1 cup Shredded Coconut Unsweetened preferred for balanced taste.
  • 1 cup Panko Breadcrumbs Can substitute with regular breadcrumbs.
  • ½ cup All-Purpose Flour Gluten-free flour can work for sensitivities.
  • 2 large Eggs For a vegan option, consider using flax eggs.

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • Shallow dishes
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly spraying it with cooking oil.
  2. In a shallow dish, whisk together the flour, garlic powder, salt, and black pepper until evenly mixed.
  3. In a separate shallow dish, beat the eggs well.
  4. In another shallow dish, mix together the shredded coconut and panko breadcrumbs until well combined.
  5. Dip each shrimp into the flour mixture, then the beaten eggs, and finally roll them in the coconut-panko mixture.
  6. Arrange the coated shrimp in a single layer on the prepared baking sheet and lightly spray the tops with cooking oil.
  7. Bake the shrimp for 15-20 minutes until cooked through and golden brown.
  8. Remove from the oven, let cool slightly, and serve warm with your choice of dipping sauces.

Nutrition

Serving: 4shrimpCalories: 250kcalCarbohydrates: 30gProtein: 23gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 160mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure shrimp are completely dry after thawing for the best crispy texture. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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