These crispy baked coconut shrimp are a tasty treat! With a golden, crunchy coating and a hint of sweetness, they are perfect as a snack or a main dish.
Honestly, who can resist that coconut crunch? I love dipping them in a zesty sauce! It’s like a mini beach vacation with every bite! 🥥🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal for this dish, but if you can’t find them, medium shrimp work just as well! For a unique twist, try using scallops instead.
Panko Breadcrumbs: These give the shrimp a light and crispy texture. If you don’t have panko, regular breadcrumbs can be a substitute, but the crunch may not be as pronounced.
Shredded Coconut: Sweetened coconut is typically used for a touch of sweetness. If you prefer less sugar, unsweetened coconut can work too, and you can adjust the honey in the sauce to compensate.
Dipping Sauce: Soy sauce brings a salty depth. You can swap it with tamari for a gluten-free option. Feel free to change honey to agave syrup for a vegan choice!
How Do I Make Sure My Coconut Shrimp is Crispy?
The key to crispy coconut shrimp is in the coating and baking process! Follow these steps for the best results.
- Ensure the shrimp are dry before coating. This helps the flour and coconut stick well.
- Be generous with the coconut and panko mixture; press it down gently to adhere, but don’t overdo it.
- Spray the shrimp with cooking spray or lightly brush with oil just before baking. This boosts browning and crispiness.
- Flipping halfway through baking allows for even cooking and crisping on all sides.
By keeping these tips in mind, your shrimp will come out perfectly crispy every time!
How to Make Crispy Baked Coconut Shrimp
Ingredients You’ll Need:
For the Coconut Shrimp:
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 2 large eggs
- 1 tbsp water
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- Cooking spray or oil for greasing the baking sheet
- Fresh parsley, chopped (optional, for garnish)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lime juice
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional for spice)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to bake, for a total of about 25 minutes. It’s quick and easy, so you can enjoy these delicious shrimp in no time!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
First, preheat your oven to 400°F (200°C). Then, line a baking sheet with parchment paper or lightly grease it with cooking spray. This will help prevent the shrimp from sticking.
2. Set Up Your Dredging Stations:
In a shallow bowl, mix the all-purpose flour with salt. In another bowl, whisk together the eggs and water until they’re nicely blended. In a third bowl, combine the shredded coconut and panko breadcrumbs.
3. Coat the Shrimp:
Pat the shrimp dry with paper towels to remove excess moisture. Start by dipping each shrimp in the flour mixture, shaking off any extra flour. Next, dip the shrimp into the egg wash, ensuring they’re fully coated. Finally, coat them in the coconut-panko mixture, pressing gently so the coating sticks well.
4. Arrange the Shrimp on the Baking Sheet:
Place the coated shrimp on the prepared baking sheet in a single layer. Make sure they aren’t touching each other to allow for even cooking. Lightly spray the shrimp with cooking spray to help them crisp up beautifully!
5. Bake to Golden Perfection:
Now, bake the shrimp in the preheated oven for 12-15 minutes. Make sure to flip them halfway through baking to ensure they cook evenly. Keep an eye on them until they turn golden brown and crispy.
6. Make the Dipping Sauce:
While the shrimp are baking, combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and optional red pepper flakes in a small bowl. Stir well until the honey is fully dissolved and the sauce is smooth.
7. Serve and Enjoy:
Once the shrimp are out of the oven, garnish with chopped parsley if you like. Serve them hot with the delicious dipping sauce on the side. Enjoy your crispy, flavorful coconut shrimp!
These shrimp are perfect as an appetizer, snack, or even as a main dish paired with rice or salad. Dive in and enjoy every bite!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before starting. The best way to do this is by placing them in the refrigerator overnight or quickly thawing them in cold water.
Can I Make the Dipping Sauce in Advance?
Absolutely! The dipping sauce can be made a day ahead and stored in the refrigerator. Just give it a good stir before serving, as the ingredients may separate.
How Do I Store Leftover Coconut Shrimp?
Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to get them crispy again.
What Can I Serve with Coconut Shrimp?
Coconut shrimp pairs well with a variety of sides! Consider serving it with a fresh salad, coconut rice, or sweet potato fries for a complete meal. It also makes a great appetizer at parties!
